Mutton Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°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 or use gravy made from bones.
Assemble the pie
Roll the pie crust to at least ½ inch thick.
Close the pie securely.
Trim the edges to fit the dish.
Decorate the top as desired.
Make a hole in the center.
Bake
Bake at 350°F (175°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
- Forcemeat
- Forms a savory, firm layer that gives the filling body and structure.
- Mutton kidneys
- Add rich, savory flavor that deepens the gravy.
- Cold water or bone gravy
- Provides the liquid that moistens the filling and forms the gravy as it cooks.
- Pie crust
- Encloses the filling, holding it together and browning in the oven.
The step that matters
Make a hole in the center. The opening lets steam escape while the pie bakes. Without it, pressure builds under the crust, which can lift or split the top and leave the filling wet.
“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.
More mutton pie recipes
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.