Shepherd's Pie
A historical recipe from A little cook book for a little girl, by Caroline French Benton (1905).
A historical recipe
A little cook book for a little girl, by Caroline French Benton (1905). Project Gutenberg eBook #16514.
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 A little cook book for a little girl, by Caroline French Benton (1905). Digitised by Project Gutenberg, eBook #16514 (https://www.gutenberg.org/ebooks/16514). 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.
United Kingdom. Associated with United Kingdom by curated dish list: shepherd's pie (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup of chopped meat
- 1 cup of boiling water
- 1 teaspoonful of chopped parsley
- 1/2 teaspoonful of salt
- 1 teaspoonful of lemon juice
- 1/2 teaspoonful Worcestershire sauce
- 2 cups hot mashed potato
- a cup of hot milk
Method
- This was a dish Margaret used to make on wash-day and house-cleaning day, and such times when everybody was busy and no one wanted to stop and go to market to buy anything for luncheon.
- 1 cup of chopped meat.
- 1 cup of boiling water.
- 1 teaspoonful of chopped parsley.
- 1/2 teaspoonful of salt.
- 1 teaspoonful of lemon juice, or 1/2 teaspoonful Worcestershire sauce.
- Butter the size of a hickory-nut.
- 2 cups hot mashed potato.
- If the potato is cold, put half a cup of hot milk in it, beat it up well, and stand it on the back of the stove.
- Then mix all the other things with the meat, and put it in the frying-pan and let it cook till it seems rather dry.
- Butter a baking-dish, and cover the sides and bottom with a layer of potato an inch thick.
- Put the meat in the centre and cover it over with potato and smooth it.
- Put bits of butter all over the top, and brown it in the oven.
- Serve with this a dish of chow-chow, or one of small cucumber pickles.