Cassell's dictionary of cookery

Potato Pie (another way). — Take half a dozen boiled potatoes, dry and floury, mash them smoothly with three ounces of butter, the beaten yolk of an egg, and a little pepper and salt. Cut a pound of cold roast beef into neat slices free from skin and gristle. If the meat is rather underdressed, so much the better. Spread a layer of the potato at the bottom of a pie-dish, put the slices of meat upon it, season with pepper and salt, and pour over the meat a tea-cupful of gravy made by stewing the bones and trimmings, and a tablespoonful of mushroom ketchup. Cover with potato, and ornament the top of the pie with a fork. Bake in a moderate oven, and serve very hot. Time to bake the pie, half an hour. Probable cost, about Is. 6d. Sufficient for three persons. Potato Pie (another way). — Butter a shallow" pie-dish rather thickly. Line the edges with a good crust, and then fiU the pie with mashed potatoes seasoned with pepper, salt, and grated nutmeg. Lay over them some marrow, together with small lumps of butter, hard-boiled eggs, blanched almonds, sliced dates, sliced lemon and candied peel. Cover the dish with pastry, and bake the pie in a well-heated oven for half an hour or more, according to the size of the pie. Probable cost. Is. or Is. 6d. Sufficient for four or five persons. Potato Pie (another way). — Peel and slice some potatoes thin, and put them into a pie-dish. Between each layer of potatoes place some sliced onion — to every pound of potatoes allow say three-quarters of an ounce of onion — • add pepper and salt, put in a little water, and cut about two ounces of dripping or suet into little bits ; lay these on the top, cover the pie close with common paste, and let it bake for about an hour and a half. The taste of the pie will be improved by the addition of a few slices of bacon. Time, about one hour and a haK to bake. Potato Pie, " Ten to One."— This pie is a great favourite in country places in the North of England. Line the edges of a deep pie-dish with good crust. Fill it either watli "beef steak or slices of mutton nicely seasoned, and slices of raw potato the third of an inch thick, and allow eight or ten slices of potato to one piece of meat. Pour a little gravy or water over the whole, cover with a good crust, and bake in a moderate oven. Serve very hot. The pie must be gently baked, or the pastry will he burnt before the potatoes are sufficiently cooked. Time to bake, one hour and a haK or more, according to the size of the pie. PotatoPie,with Sausage-meat.— Line the edges of a pie-dish with good crust, and butter the inside rather thickly. Mash five or six mealy potatoes with a little pepper and salt, a well-beaten egg, and as much milk as will make a thick batter. Mix with this an equal quantity of nicely-seasoned sausage-meat, and fill the pie with the mixture. Cover with a good crust, and bake in a well-heated oven. Send good brown gravy to table with the pie. Time to bake, about three-quarters of an hour. Probable cost, 2s. for a moderate-sized pie. Sufficient for four or five persons.