Modern Cookery
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Roll out the forcemeat thinly.
Lay the forcemeat between the cutlets.
Add the mutton kidneys to enrich the gravy.
Pour in a little cold water.
Assemble and bake
Roll the pie crust to at least ½ inch thick.
Close the pie securely.
Trim the edges to fit the dish.
Decorate as desired.
Make a hole in the center.
Bake at 400°F (200°C) for 1.5 to 2 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.
Explore the science
What each ingredient does
- Mutton kidneys
- Provide the rich, meaty flavor that gives the gravy its character.
- Forcemeat
- Adds a seasoned, tender layer that sits between the cutlets and the filling.
- Pie crust
- Forms a sturdy case that holds the filling and bakes to a golden shell.
- Cold water
- Adds moisture to the filling so it forms a gravy as it cooks.
The step that matters
Roll the pie crust to at least ½ inch thick. A crust that is too thin may tear or fail to hold the filling and its juices during the long bake, while a sturdy crust keeps the gravy contained.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.