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Meat Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Meat Pies

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Grease a pie basin.

  2. Fill the basin with the meat filling.

  3. Cover with pastry, ensuring it meets evenly on top.

  4. Moisten the edges with water.

  5. Roll out another piece of pastry about ¼ inch thick and place it on top.

  6. Trim the excess pastry from the edges.

  7. Brush the top with beaten egg.

  8. Bake in a slow oven at 300°F (150°C) for the same time as boiling.

  9. Once done, shake the basin to ensure the gravy is evenly distributed.

  10. Turn out onto a dish and perforate the top before serving.

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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