Mrs Beeton Mutton Pie
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
The remains of a cold leg, loin, or neck of mutton,
pepper and salt to taste,
2 blades of pounded mace,
1 dessertspoonful of chopped parsley,
1 teaspoonful of minced savoury herbs;
when liked, a little minced onion or shalot;
3 or 4 potatoes,
1 teacupful of gravy;
Mode.—Cold mutton may be made into very good pies if well seasoned and mixed
with a few herbs; if the leg is used, cut it into very thin slices; if the loin
or neck, into thin cutlets. Place some at the bottom of the dish; season well
with pepper, salt, mace, parsley, and herbs; then put a layer of potatoes
sliced, then more mutton, and so on till the dish is full; add the gravy, cover
with a crust, and bake for 1 hour.
Seasonable at any time.
Note.—The remains of an underdone leg of mutton may be converted into a very
good family pudding, by cutting the meat into slices, and putting them into a
basin lined with a suet crust. It should be seasoned well with pepper, salt, and
minced shalot, covered with a crust, and boiled for about 3 hours.
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