Shepherd's Pie
A historical recipe from Public School Domestic Science, by Adelaide Hoodless (1898).
A historical recipe
Public School Domestic Science, by Adelaide Hoodless (1898). Project Gutenberg eBook #18097.
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 Public School Domestic Science, by Adelaide Hoodless (1898). Digitised by Project Gutenberg, eBook #18097 (https://www.gutenberg.org/ebooks/18097). 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 cupful of boiling milk
- 1-1/2 cup gravy
- 7 potatoes
- 1 small onion
Method
- Three cups of any kind of cold meat, 6 or 7 potatoes, 1 small onion, 1 cupful of boiling milk, salt, pepper, 1-1/2 cup gravy or stock thickened with 1 tbsp.
- of flour.
- Cut the meat in small pieces and put in a deep earthen dish.
- Grate the onion into the gravy and pour over the meat.
- Pare, boil, and mash the potatoes.
- Add the salt, pepper and milk, and 1 tbsp.
- of butter or dripping.
- Cover the meat with this and bake in a moderate oven until nicely brown.