1069.—SHEPHERD'S PIE.
Ingredients.—½ a lb. of cold mutton, 1 lb. of mashed potato, 1 oz. of butter or dripping, ½ a pint of gravy or stock, 1 teaspoonful of parboiled and finely-chopped onion, salt and pepper.
Method.—Cut the meat into small thin slices. Melt half the butter or fat in a stewpan, add to it the potato, salt and pepper, and stir over the fire until thoroughly mixed. Grease a pie-dish, line the bottom thinly with potato, put in the meat, sprinkle each layer with onion, salt and pepper, pour in the gravy, and cover with potato. The potato covering may be given a rough appearance by scoring it in every direction with a fork, or it may be made to resemble an ordinary crust by being smoothed over with a knife, notched at the edges, and brushed over with the yolk of egg before baking. When egg is not used for this purpose, the remainder of the butter or fat must be put on the top of the pie in small pieces. Bake in a moderate oven until the surface is well-browned.
Time.—To bake, from 30 to 40 minutes. Average Cost, 10d. to 1s. Sufficient for 3 or 4 persons.
1070.—SPICED MUTTON. (Fr.—Mouton Épicé.)
Ingredients.—A boned leg or shoulder of mutton, 8 ozs. of common salt, 1 oz. of bay-salt, ¾ of an oz. of saltpetre, 4 ozs. of moist sugar, 1 teaspoonful of pepper, 1 dessertspoonful of finely-chopped shallot or onion, 1 saltspoonful of powdered allspice, 1 saltspoonful of powdered cloves.
Method.—Mix the ingredients together, rub the preparation well into the meat, and repeat daily for a fortnight. When ready, rinse in warm water, and bind into a good shape with strong tape. Cook very gently for 5 or 6 hours in good stock, or water flavoured with vegetables, press between 2 dishes until cold, glaze, and use as required.
Time.—To pickle, 14 days. To cook, 5 to 6 hours. Average Cost, 10d. to 1s. per lb. Seasonable at any time.
1071.—SQUAB PIE.
Ingredients.—2 lb. of neck of mutton, 2 lb. of apples sliced, 1 lb. of onions sliced, 1 tablespoonful of mushroom ketchup, sugar, salt and pepper, suet paste (see Pastes).
Method.—Divide the neck into cutlets, place them in a piedish, and season rather well with salt and pepper. Add the apples and onions in layers, sprinkle with sugar, and half fill the dish with boiling water. Bake in the oven for about 1½ hours. Before serving, pour the gravy out at the side, skim off all the fat, add the mushroom ketchup, season to taste, and return to the pie. Serve hot. Bake in the oven for about 1½ hours.
Time.—Two hours. Average Cost, 2s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.
