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.
Crust for Meat Pie
- 11⁄2 cups flour
- 3 teaspoons baking powder
- 1⁄3 teaspoon salt
- 11⁄2 tablespoons butter
- 1⁄2 cup water, or more
Mix and sift the dry ingredients, work in the fat, and put in enough water to make a dough stiff enough to roll on a board. Roll it out to the dish and bake it. An inverted cup in the centre of the pie, under the crust, will prevent the gravy from boiling over during the baking.
Serves six or eight persons.
Braised Beef’s Liver
- 1 liver
- 1⁄4 lb. fat salt pork
- 1 onion
- Flour
- Fat
- 2 teaspoons sage leaves
- 2 teaspoons thyme
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Water to cover
Lard the liver with the pork. Dredge it with flour and brown it in a frying-pan, with rendered beef or pork fat or butter. Put it into a cooker-pail or pan just large enough to hold it. Cover it with boiling water, boil it for five minutes, set the pail in a larger cooker-pail of boiling water, and put it into a cooker for ten hours or more. Reheat it and serve it on a platter, cutting it through, but not separating the slices. Pour over it the gravy, which has been strained and thickened with flour and water mixed to a paste.
The number of persons that it will serve depends upon the size of the liver. Allow one pound for three or four persons.