Dinner
English Meat Pie
The original 1910 method for English Meat Pie, presented as a faithful archival transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Knuckle of veal
- 1 slice onion
- 1 slice carrot
- Bit of bay leaf
- Sprig of parsley
- 12 peppercorns
- Blade of mace
- 2 teaspoons salt
- ½ lb. lean raw ham
- 4 tablespoons flour
- 4 tablespoons butter
- 2 doz. bearded oysters
Historical transcription
Source method
- 1
Remove meat from bones. Cover bones with cold water, add vegetables and seasonings, and heat slowly to boiling-point. 229 Add meat, boil five minutes, and let simmer until meat is tender; remove meat and reduce stock to two cups. Put ham in frying-pan, cover with lukewarm water, and let stand on back of range one hour. Brown butter, add flour, and when well browned add stock; then add veal and ham each cut into cubes. Let simmer twenty minutes and add oysters. Put in serving dish and cover with top made of puff paste. It is much better to bake the paste separately and cover pie just before sending to table.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.