Rensselaer Republican, Volume 17, Number 14, Rensselaer, Jasper County, 11 December 1884 — Old-Fashioned Pot Pie. [ARTICLE]

Old-Fashioned Pot Pie.

The old-fashioned pot-pie was cooked by the gentle heat of a moderate fire in an old-fashioned, round-bottomed, din-ner-pot. Line with suet crust, and make the crust as follows: Remove all skin and membrane from a pound of beef suet, and chop it fine; add to it a pound and a-half of flour, two level teaspoonfuls of salt, and a level salt-spoon-ful of pepper, and wet it with just enough cold water to form a medium soft dough, which can be rolled out about one inch thick. Handle the crust as little as possible, and use it as directed in the preceding recipe. This quantity of crust will inclose about four pounds of meat, and make a pot-pie for five or six people. The meat, if at all tough, is first partly cooked in only water enough to prevent burning, all its gravy being carefully preserved. The dinner-pot is greased and lined with an unbroken piece of crust, the meat placed in it, with abundant seasoning and very little gravy, or a few spoonfuls of cold water if the meat was uncooked; then the upper edges of the crust were slightly wet with cold water, and drawn together, and pressed in such a way as to prevent the escape of gravy. The cover of the pot is greased on the inside, and put over the hot-pie, and it is then cooked by a moderately hot fire three or four hours, or until the crust is browned. Great care must be taken not to burn the crust; and in dishing the pot-pie all the gravy is preserved. With our modern cooking apparatus it may be difficult to cook a pot-pie of this kind without danger of burning, but it can be done with care. It certainly is a very delicious dish, and very nourishing, because all the goodness of the meat is preserved. Usually no potatoes are added to it while cooking. —Leeds Mercury. .