To Prepare Beetroot. — In digging this vegetable
up. and in washing it, care must be taken not to
bruise the skin, or the juice will ran out and the
colour be spoilt. Boil it for 1£ to 2 hours, till it
feels soft to the touch. When cold, skin it and cut
it into slices.
D NNER DIS > ES (in which meat or beans are
partly supplemented by potatoes).
Meat and Potato Pie. —
Tie — Pastry —
| lb. meat (free 3 lb. flour,
from bone), 3 ozs. cooking fat,
1.* lb. potatoes, J teaspoonful salt.
2 onions, Cold water to mix.
Salt, pepper, water.
For the Pie. — Peel and slice the potatoes and
onions, cut the meat into small pieces. Fill a pie
dish with alternate layers of potatoes, meat and
onion, seasoning each layer with salt and pepper.
Fill the pic dish J full with water, make the paste,
roll it out and cover the pic. Bake in a hot oven
for about l.\ hours.
For the Pastry. — Mix the flour aud salt, rub in
the fat with your perfeetly-cleau finger-tips, mix
with water to a fairly stilt' p iste roll out and cover
the pic, leaving a smali hole in the centre or at one
side to allow the steam to escape.
ftotc: — If the pastry i«, cooked before the con-
tents of the pie, either (a) cover ic with a piece of
well-greased or wet paper to prevent burning, or
(b) a low the pie to finish cooking on the top of
the o en, so that the m.-at cooks and the pastry
does not.
It is an improvement to fry the meat quite
lie htly— just to brown it before putting it in
the pie.
Some extra Sauce is an improvement, for this
use : —
h oz. dripping,
:i oz. flour,
1 onion (small).
1 pint s ock or water,
Sal', pepper.
?kiu and mime linely the onion, melt the dripping
and fry the onion aud flour until brown. Add
-radu lly the liquid and season i n , bring to the
coil and simmer for about io minutes. The sauce
may be steamed if dt sued.
Note: — Any recipe for a inear pudding with a
suei crust may be turned into a meat and potato
pudding by using part meat and part potatoes.
N' te Potatoes may also be used as a covering
lor pies in place of pastry, example : —
Hot Pot.— The potatces should be peeled thinly
ind cut in slices, uncooked, p aced on the top of
i he meat and vegetables and then cooked in the
oven.
cotlage Pie. — Potatoes should he mashed before
putting on the top of either meat or lisii.
Mashed potatoes may be used as a coating before
frying.
Irish Stew. — The method for making Irish stew
ts given on another leaflet; it is only necessary to
state here that meat and potato may be used in the
proportion of twice as much potato as meat, and
two small onioi s to every lb. of meat. The
success of the dish depends on the slowness of the
cookin/, ancl therefore on the length of the time
allowed. To make it look very attractive t
should be cooked and served in a lirepnof
casserole.
Meat and Potato Casserole. — Linii g for the
casserole : —
lb. mashed potato,
1 oz. cooking fat,
2 tablespoonsful flour,
Salt and pepper.
Mixture —
i lb. minced cooked meat.
1 i gills thick brown sauce.
Well grease a small casserole or, failing this, a plain
cake tin, coat it with breadcrumbs, biscuit meal or
oatmeal. ✪ Nut and Potato Pie
Page 104 · 2 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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To Prepare Beetroot. — In digging this vegetable
up. and in washing it, care must be taken not to
bruise the skin, or the juice will ran out and the
colour be spoilt. Boil it for 1£ to 2 hours, till it
feels soft to the touch. When cold, skin it and cut
it into slices.
D NNER DIS > ES (in which meat or beans are
partly supplemented by potatoes).
Meat and Potato Pie. —
Tie — Pastry —
| lb. meat (free 3 lb. flour,
from bone), 3 ozs. cooking fat,
1.* lb. potatoes, J teaspoonful salt.
2 onions, Cold water to mix.
Salt, pepper, water.
For the Pie. — Peel and slice the potatoes and
onions, cut the meat into small pieces. Fill a pie
dish with alternate layers of potatoes, meat and
onion, seasoning each layer with salt and pepper.
Fill the pic dish J full with water, make the paste,
roll it out and cover the pic. Bake in a hot oven
for about l.\ hours.
For the Pastry. — Mix the flour aud salt, rub in
the fat with your perfeetly-cleau finger-tips, mix
with water to a fairly stilt' p iste roll out and cover
the pic, leaving a smali hole in the centre or at one
side to allow the steam to escape.
ftotc: — If the pastry i«, cooked before the con-
tents of the pie, either (a) cover ic with a piece of
well-greased or wet paper to prevent burning, or
(b) a low the pie to finish cooking on the top of
the o en, so that the m.-at cooks and the pastry
does not.
It is an improvement to fry the meat quite
lie htly— just to brown it before putting it in
the pie.
Some extra Sauce is an improvement, for this
use : —
h oz. dripping,
:i oz. flour,
1 onion (small).
1 pint s ock or water,
Sal', pepper.
?kiu and mime linely the onion, melt the dripping
and fry the onion aud flour until brown. Add
-radu lly the liquid and season i n , bring to the
coil and simmer for about io minutes. The sauce
may be steamed if dt sued.
Note: — Any recipe for a inear pudding with a
suei crust may be turned into a meat and potato
pudding by using part meat and part potatoes.
N' te Potatoes may also be used as a covering
lor pies in place of pastry, example : —
Hot Pot.— The potatces should be peeled thinly
ind cut in slices, uncooked, p aced on the top of
i he meat and vegetables and then cooked in the
oven.
cotlage Pie. — Potatoes should he mashed before
putting on the top of either meat or lisii.
Mashed potatoes may be used as a coating before
frying.
Irish Stew. — The method for making Irish stew
ts given on another leaflet; it is only necessary to
state here that meat and potato may be used in the
proportion of twice as much potato as meat, and
two small onioi s to every lb. of meat. The
success of the dish depends on the slowness of the
cookin/, ancl therefore on the length of the time
allowed. To make it look very attractive t
should be cooked and served in a lirepnof
casserole.
Meat and Potato Casserole. — Linii g for the
casserole : —
lb. mashed potato,
1 oz. cooking fat,
2 tablespoonsful flour,
Salt and pepper.
Mixture —
i lb. minced cooked meat.
1 i gills thick brown sauce.
Well grease a small casserole or, failing this, a plain
cake tin, coat it with breadcrumbs, biscuit meal or
oatmeal.