Home › The Principles of Cookery › Hunter's Pie

Hunter's Pie

Take two pounds of the best end of a neck of mutton, cut it into chops, trim these neatly, remove all superfluous fat, add pepper and slat, put them into a stewpan with a small quantity of water, and let them stew gently for half an hour. Boil and mash three or four pounds of good potatoes. Line a buttered pie-dish with them, put in the meat and gravy, and shape a crust over the top of the remainder of the potatoes. Bake in a good oven for half an hour. If the pie is not nicely browned, hold a red-hot fire-shovel over it for a minute or two. Just before serving make an incision in the middle of the crust, and pour in a little boiling gravy. Probable cost, 2s. Sufficient for five or six persons.