Skip to content

Meat Pies

From Make a little meat, go a long way (1917).

Source and licence

From Make a little meat, go a long way (1917), character 1704 of the text, digitised by the Internet Archive: https://archive.org/details/CAT31328029007

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

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

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Another good way to use a little meat.
  2. Have you ever used rice, cornmeal mush, or hominy for a crust?
  3. This is less work than a pastry crust and saves wheat.
  4. 4 cups cooked corn meal, rice or 14 teaspoon salt hominy 13 teaspoon pepper 1 onion 1 tablespoon fat 2 cups tomato 1 pound raw meat or left-over meat cut up small.
  5. Melt the fat, add the sliced onion, and, if raw meat is used, add it and stir until the red color disappears.
  6. Add the tomato and seasoning.
  7. If cooked meat is used, add it with the tomato and seasonings after the onion is browned, and heated through.
  8. Grease a baking disk put in a layer of cereal, add the meat and gravy, and cover with the cereal dotted with fat.
  9. Bake haif an nour.