The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Meat Pie

• 2 cups cooked or raw meat
• 2 cups potatoes
• 1 cup tomatoes
• 2 sprigs parsley, chopped
• ¹⁄₂ teaspoon celery salt
• 2 onions
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• ¹⁄₄ cup flour
• 1 bay leaf, broken fine
• Water (about 1 pt.)

If cooked meat is used, cut it into three-quarter-inch cubes. Cut the potatoes into similar pieces, slice the onions, put all the ingredients, but the flour, together in a cooker-pail or pan, add the boiling water, and, when boiling, add the flour mixed to a paste with an equal quantity of water. Boil five minutes and put it into a cooker for two hours or more. Raw meat will require five hours or more. If the stewed mixture is not in a pan suitable for baking, transfer it to a baking-pan or dish, cover with a [crust] and bake for one-half hour.