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Sea-pie Stew

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sea-pie Stew

Ingredients

Directions

  1. Make a puff pastry by mixing flour and suet.

  2. Roll out the pastry to about 1 inch thick.

  3. Cut into round biscuits or shape into balls or dumplings.

  4. Add the dumplings to the boiling stew and cook until done.

Recipe from a historical cookbook (Internet Archive).

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.

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