How To Make Crust For Meat Pie
Description
This section is from the book "The Cook County Cook Book", by The Associated College Women Workers. See also: Larousse Gastronomique.
How To Make Crust For Meat Pie
Make a rich dough by sifting 1 level teaspoon of soda, 1 teaspoon salt in a pt. of flour; rub into flour 1 tablespoon lard and wet with sour milk to a nice batter that will drop from the spoon. Have the meat prepared as for meat pie, only have it hot in dish when crust is ready. Take a piece of white paper, make a tube with paper, place in center of meat dish and spread batter over top of pie. Bake 1/2 hr. - Mrs. J. C. Ca-ruthers, 3306 Vernon Ave., Chicago, 111.
Meat Pie
Take any left-over of pot roast, stewed or boiled meat of any kind, cut up in small pieces, place in pan with gravy or water (enough to almost cover), let come to a boil. Have a very soft biscuit dough and drop by spoonful on the meat until well covered. Bake. - Jane Parker 803 S. 2nd Ave., Maywood, 111.
Variation I
Take left-over meat and place in baking dish, add salt and pepper, and dredge with flour. Pour over this meat gravy, and heat. While this is heating, make a rich biscuit dough by sifting 1 heaping teaspoon baking powder and 1 saltspoon salt into 1 pt. flour, run in 1 tablespoon lard and wet with 1 scant 1/2 cup milk; drop this by the spoonful on the hot meat from the oven and spread to cover the pie. Bake 1/2 hr. By not rolling out dough you have a crust that will melt in the mouth. - Mrs. Ella Boswell, 2628 S. State St., Chicago, 111.
Variation II
2 lbs. beef, pork, veal, lamb, mutton, or any cold meat, put in a baking-dish and place on top of stove. Chop 1 large onion fine and put in the meat and allow it to cook until onion is done. Season with pepper and salt, and thicken with 2 large spoonfuls of flour, mixed with a little water or milk. Take from stove and cover with pie crust or a rich biscuit crust, roll crust about 1/4 inch thick, and put in oven until crust is baked. - Mrs. Wm. Boss, 169 Locust St., Chicago, 111.
Variation III
Line sides of pudding dish with rich pie dough, cut meat in small pieces on bottom of dish, then a layer of thinly sliced raw potatoes, a little onion, salt and pepper, continue with a layer of meat and potatoes, end with meat, and cover with a rich pie dough; put a little water or gravy on so it will not burn. Bake 3/4 hr. Any left-over meat may be used in this. - Mrs. L. G. Bostock, 3300 S. Wabash Ave., Chicago, 111.
Continue to:
My Books
