Meat Pie
Ingredients
Directions
Prepare the filling
Take all the odds and bits of meat left from each meal; the more kinds the better. Chop fine.
Assemble the pie
Line a deep dish with rich crust.
Layer the meat with a sprinkle of salt and pepper, a few pieces of butter and a little flour.
Turn in one small cup of water.
Cover with a thick crust.
Bake
Bake two hours.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Meat (in the method)
- Provides the savory filling and most of the flavor of the pie.
- Butter (in the method)
- Adds richness and moisture as it melts into the filling.
- Flour (in the method)
- Thickens the cooking juices into a binding gravy.
The step that matters
Bake two hours. The raw meat is fully enclosed under the crust, so it only becomes safe and tender if it bakes long enough for the heat to reach the center. Covering the pie traps moisture, so the filling cooks gently in its own juices.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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