Mutton Pie
A historical recipe from Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880).
A historical recipe
Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Project Gutenberg eBook #77612.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Valuable cooking receipts, by Murrey, Thomas J. (Thomas Jefferson) (1880). Digitised by Project Gutenberg, eBook #77612 (https://www.gutenberg.org/ebooks/77612). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- two pounds of cold roast
- two tablespoonfuls of chopped parsley
- a tablespoonful of powdered herbs
- a pint of light stock
- a wineglassful of port wine
Method
- Cut into square pieces about two pounds of cold roast or boiled mutton;
- trim off a portion of the fat;
- quarter three kidneys;
- put the meat into a pie-dish, season with two tablespoonfuls of chopped parsley, a tablespoonful of powdered herbs, salt and pepper, and half an onion minced;
- add half a pint of light stock or water, a wineglassful of port wine;
- cover the dish with puff paste, brush an egg over it, and bake an hour and a half.
- Cold lamb makes a very nice pie.