To-day’s Recipe

Sun (Auckland), Volume III, Issue 810, 2 November 1929, Page 25

To-day’s Recipe

SCOTCH PIE 7 HIS is supposed to be made from raw beef, but any cold meat on hand will do. Required: One pound and a-half raw beef, two ounces fresh bread crumbs, two hard-boiled eggs, one ounce butter, half-ounce flour, half a pint stock, one ounce chopped onion , seasoning. Chop the meat finely, or it can be passed through a mincing machine. Melt the butter in a saucepan, add the meat and onion, and cook and stir over a gentle heat till the meat turns a brownish tint. Take the pan off fe fire and stir in the crumbs. eep dredging or shaking in just a little of the flour at a time, and mixing each lot in well before adding the next. Add the stock and stir and boil up. Season well; you can add a pinch of herbs if you like. Turn into a greased piedish. It should pour in like a thick, soft mass, so if it seems too stiff' add more stock. Shell and thickly slice the eggs. Lay these over the top of the meat. Covkr with pastry just as you would any other meat pie, and bake in a quick oven for about three-quarters of an hour, or till the pastry is brown and crisp. Lessen the heat after the first 15 minutes.