Meat and Potato Pie

A historical recipe from Luncheons, by Mary Ronald (1902).

No ratings yet

A historical recipe

Luncheons: A Cook's Picture Book, by Mary Ronald (1902). Project Gutenberg eBook #57896.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Butter a pie-plate, spread over it like an under-crust well-seasoned mashed potato.
Spread it about a quarter of an inch thick on the bottom.
Make a border two inches wide, and thick enough to rise a little above the dish.
Score the top of the potato border with a fork and touch it lightly with egg.
Fill the center with rare cold beef or mutton cut into dice.
Pour over the meat well-seasoned brown sauce and sprinkle the top with a few buttered bread crumbs.
Do not let any of the sauce get on the potato border.
Place it in the oven for a few minutes to brown.