Mutton Pies (Recipe from 1903)

Mutton Pies >>>

Auckland Star, Volume XXXIV, Issue 95, 22 April 1903, Page 2 (Supplement)

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Mutton Pie recipe (text with metric suggestions where possible)

Very few people like cold mutton. Served once with salad or a good pickle of some kind it is tolerated, but it must not appear again on the table in its cold, bare unloveliness; though made into a pie it is quite another thing.

If it is the leg or gigot, cut it into thin slices; if the neck or the loin, into thin cutlets. Put some into a piedish, season well with:

• Salt (around 1 tsp / 5g),

• Pepper (to taste),

• Cayenne pepper (a pinch),

• Mace (a pinch),

• Parsley (a tablespoon / ~5g, chopped),

• Thyme (a small pinch).

Then:

1. Put a layer of very thinly sliced potatoes (~2 medium potatoes, thinly sliced, approx. 300g).

2. Add more mutton, then another layer of potatoes, and repeat until the dish is full.

3. Pour in some stock or gravy (about 200-300 ml).

4. Cover with a crust and bake.