Cold Meat Pie

Ingredients

• cold beef, mutton, or lamb (or a mix of each)
• cold potatoes, cut into small bits
• onion (optional)
• water
• browned flour
• milk or water (for thickening)
• pie crust (light cream paste or potato paste)

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Remove meat from bones, discarding any tough or gristly pieces and excess fat.

2. Cut the mixed meat into slices about ¼ inch thick and the remaining meat into 1-inch or ½-inch lengths.

3. Mince any solid fat finely and add it as needed.

4. In a stew pan, crack the bones and add them with the poorer meat parts, excluding fat.

5. If available, chop leftover cold steak and add it with its gravy.

6. If desired, slice in onion and cover with cold water, then heat slowly to a boil.

7. Skim if necessary, then simmer for 1 hour and strain the liquid.

8. Add any leftover cold gravy to the strained liquid and thicken with browned flour mixed with milk or water.

9. Heat the thickened gravy to a boil and set aside to cool.

10. Prepare a pie crust and fill a wide, shallow bake pan with the meat and potato mixture.

11. Pour the gravy over the filling, covering it halfway or two-thirds.

12. Roll out the crust to ½ inch thick, place it on top, and pinch the edges to seal.

13. Prick the crust with a fork and cut a cross-slit in the center.

14. Bake in a preheated oven at 400°F (200°C) until golden.