Shepherd's Pie
A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).
A historical recipe
The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Digitised by Project Gutenberg, eBook #29007 (https://www.gutenberg.org/ebooks/29007). Public domain in the USA; its status may differ elsewhere.
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.
Method
- Ingredients--Slices of cold meat.
- Boiled potatoes.
- Butter or dripping.
- A little gravy.
- Pepper and salt.
- Method.--Season the pieces of meat with pepper and salt, and lay them in a pie-dish with a little gravy.
- Mash the potatoes smoothly with butter or dripping;
- and pepper and salt to taste.
- Spread the potatoes over the meat in the form of a pie-crust, and smooth them with a knife dipped in hot water.
- Bake for half an hour.
Plating
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