After seasoning the meat with salt and pepper, stew the meat for two hours. Then make dough with flour, baking powder, salt and the shortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to 10 inches in diameter. Steam the potatoes, pared and sliced thin; add salt and pepper, 2 tablespoons of butter; the parsley and onions and then beat lightly the three eggs into the mixture. Put this mixture on the circles of dough after it has stood a little while. Fold half the circle of dough over like a half moon and press edges together tightly. Drop these into the pot with the meat and stew water. Cover tightly and cook for 30 minutes. Into a frying pan put a couple of tablespoons of fat skimmed from the stew before putting in the dough rolls, add to this 1 tablespoon of butter. In this brown small cubes of hard bread and stir in a half cup of milk. Pour this milk sauce over the Meat rolls when serving.
“Eat yourself full of what we got”
SCRAPPLE
- ½ lb. chopped raw meat (beef or pork)
- 1¼ teaspoons salt
- ⅛ teaspoon pepper
- 1 cup corn meal
- 1 medium onion chopped
- 1¼ qts. water
Brown onion slowly in a little fat. Add meat, seasoning and water. Cook at simmering point 20 minutes. Add to corn meal and boil for 1 hour. Turn into a mold, cool, cut in slices and fry in fat until brown. Serve with gravy or tomato sauce.
PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE
- 1 stewing chicken
- 1 pt. oysters
- ¼ lb. butter
- salt and pepper
- a little flour
- pastry crust
Stew chicken until tender, season with ¼ lb. butter, salt and pepper. Line deep dish with pastry crust. Pour in the stewed chicken and cover loosely with a crust in the center of which a hole the size of a tea cup has been cut. Prepare separately 1 pt. oysters, heating the liquor with a little flour and water. Season with salt, pepper and 2 tablespoons of butter. When it comes to a boil, pour over oysters. 20 minutes before pie is done, lift the top crust and put the oyster mixture in.