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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. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4˝ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.


Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton
 

 

INGREDIENTS

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;

crust.

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.

Time.—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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Main equipment required to make this recipe

 

Measuring Jug

Saucepan

Wooden or Plastic Spoon

 

Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing

 

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