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

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

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