This is an ordinary sized pie made of any scraps of raw meat which cannot be served in the usual way. Stew or slowly boil the meat in a little water. When cool, dust them with cornflour (reserving the water in which they were cooked), and put a layer in a pie-dish with a suspicion of powdered herbs, a seasoning of salt and pepper; then a layer of mashed potatoes… Continue reading
Category: Soufflés & Meat or Vegetable Pies
Sweet Potato Pie
Boil sufficient sweet potatoes to make a pint of pulp when rubbed through a sieve; add a pint of sweet milk, a small cupful of sugar, a little salt, the beaten yolks of two eggs and, if liked, a teaspoonful of lemon juice. Bake in a shallow pan lined with rich crust. Beat the whites of two eggs with confectioner’s sugar, making a meringue, put on top of the pie… Continue reading
Mince Tarts
One cupful of cooked beef tongue minced; two cupfuls of chopped apples, three tablespoonfuls of hard butter, one cupful of seeded raisins, one cupful of currants, one tablespoonful of shredded citron, one teaspoonful of cinnamon one teaspoonful of grated nutmeg, mace and cloves mixed, one teaspoonful of salt, half a cupful of molasses, two cupfuls of sugar, half a cupful of boiled cider, the juice of one lemon, the juice… Continue reading
St. Helena Chicken Pie
Take two cups flour, two cups chopped suet, one teaspoon salt, one heaping teaspoon baking powder and enough water to make a medium dough; mix the ingredients well and roll out the crust. Take one small chicken or a large broiler and cut it into small pieces; add one sliced onion, salt and pepper and a little water. Put the crust into a mold and then add the… Continue reading
Meat Pie
Line a greased baking dish with cooked rice. Add a layer of meat chopped fine or cut in inch pieces and either cooked or raw. Season nicely with salt, pepper, a pinch of nutmeg and a little onion juice. Add rich brown gravy, cover with rice and bake till the meat is done… Continue reading
Chicken Pie
Flavour with pepper and salt
Flavour with pepper and salt Continue reading
OMELETTE SOUFFLE
Bake fifteen minutes
Bake fifteen minutes Continue reading
SAVORY MACARONI PUDDING
a tasty and economical dish.
a tasty and economical dish. Continue reading
DELICIOUS VEGETABLE PIE
Take 1 turnip, 1 parsnip
Take 1 turnip, 1 parsnip Continue reading
CHICKEN PIE
Take 1 chicken, 2 pork sausages
Take 1 chicken, 2 pork sausages Continue reading
Celery Souffle
A good entremet.
A good entremet. Continue reading
Shepherd’s Pie
Slice any cold meat and roll each piece in dried herbs
Slice any cold meat and roll each piece in dried herbs Continue reading
CHICKEN PIE
(To be eaten cold). Take 1 chicken, 2 pork sausages,
(To be eaten cold). Take 1 chicken, 2 pork sausages, Continue reading
FISH SOUFFLE
Take 1 lb. of cold boiled fish
Take 1 lb. of cold boiled fish Continue reading
PASTIES
From 1922:
Short pastry, ½ lb. to ¾ lb. of raw meat, 1 onion, 1 potato, and parsley. Cooked or raw meat may be used, but it must be free from all fat, skin, and bone. Cut it up into small pieces, then add to it the chopped onion and potato, which should be cut into small pieces or slices. Mix well together, and season, then add the chopped… Continue reading
Prune Souffle
Wash prunes and soak in cold water
Wash prunes and soak in cold water Continue reading
MRS. SUPREME JUSTICE MILLER’S MINCE PIE
Mix dry parts with salt, that is, meat, suet and
Mix dry parts with salt, that is, meat, suet and Continue reading
STEAK AND POTATO PIE
Cut the steak in small dice; put in a saucepan with a little chopped onion
Cut the steak in small dice; put in a saucepan with a little chopped onion Continue reading
Sea Pie
Cut the meat in small pieces and dip in a mixture
Cut the meat in small pieces and dip in a mixture Continue reading
Ham Soufflé
A cupful of chopped boiled ham mixed with a cupful of white sauce
A cupful of chopped boiled ham mixed with a cupful of white sauce Continue reading
Cheese Soufflé
The yolks of 4 eggs, 4oz. of grated cheese,
The yolks of 4 eggs, 4oz. of grated cheese, Continue reading
FISH AND POTATO PIE
Take ½ lb. cooked fish, ½ lb. potatoes,
Take ½ lb. cooked fish, ½ lb. potatoes, Continue reading
Meat and Pastry Rolls
Small quantities of cold ham, chicken or other meat may be utilized for these
Small quantities of cold ham, chicken or other meat may be utilized for these Continue reading
Twelve O’clock Pie
This is made with shoulder of mutton, boiled with carrot and onion,
This is made with shoulder of mutton, boiled with carrot and onion, Continue reading
Meat Turnovers
Almost any kind of chopped meat may be used in these
Almost any kind of chopped meat may be used in these Continue reading
Meat and Tomato Pie
This dish presents an excellent way of using up small quantities of either cold beef
This dish presents an excellent way of using up small quantities of either cold beef Continue reading
Onion Pie
Cook the onions in the butter until tender
Cook the onions in the butter until tender Continue reading
Mushroom Soufflé
Boil some mushrooms in milk, the quantity to vary
Boil some mushrooms in milk, the quantity to vary Continue reading
Green Pea Soufflé
Mash a can of peas with 2 tablespoonfuls of melted butter
Mash a can of peas with 2 tablespoonfuls of melted butter Continue reading
Fried Patties by Olive Golden
Mince a little cold veal and ham, allowing 1-3 ham to 2-3 veal. Add an egg boiled hard
Mince a little cold veal and ham, allowing 1-3 ham to 2-3 veal. Add an egg boiled hard Continue reading
Cheese Soufflé by Stella Razeto
Put butter, flour, mustard, paprika and salt in a pan
Put butter, flour, mustard, paprika and salt in a pan Continue reading
Pork Pie a la Mowbray
One pound of nice, fat, fresh pork cut from the shoulder. Chop it fine
One pound of nice, fat, fresh pork cut from the shoulder. Chop it fine Continue reading
Chicken Potpie
Serge and draw chicken, cut as for frying, place in saucepan, cover with boling water, cook slowly until
Serge and draw chicken, cut as for frying, place in saucepan, cover with boling water, cook slowly until Continue reading
Irish Potato Pie
From 1874 :
Pare and cook done one half gallon potatoes, then mash and pass through a sieve. To every ½ lb. potatoes add ½ lb. sugar, same of butter, 3 eggs, 1 pint cream; bake without upper crust.
When baked one can add much to the appearance of the pie by mixing the froth of one egg with one tablespoonful white sugar, and spreading it on the top… Continue reading
Lamb Soufflé
From 1922:
Two cups cold, cooked, chopped lamb,
1 ½ cups milk,
½ cup stale, soft bread crumbs,
1 ½ teaspoons salt,
½ teaspoon paprika,
3 eggs, whites and yolks, beaten separately,
2 tablespoons butter,
1 teaspoon finely cut parsley.
Heat milk, bread crumbs and butter and cook until thickened; add meat and seasonings and beaten egg yolks. Beat whites of eggs until stiff, then carefully fold them… Continue reading
Green Pea Souffle
Cook a pint of shelled peas until tender
Cook a pint of shelled peas until tender Continue reading