Home › Meat Recipes › Sea Pie

Sea Pie

1/2 tablespoonful mushroom catchup Salt and pepper to taste I pint (2 cups) warm water or stock 1/2 lb. (2 cups) flour 1/4 lb. (I cup) chopped suet I teaspoonful baking powder Wipe and trim the meat, and cut it into small neat pieces. Prepare the vegetables and slice them. Put a layer of the vegetables into a shallow stewpan, then the meat and the remainder of the vegetables on the top. Season well with salt and pepper, add the catchup and the water or stock. Cover and stew slowly for thirty minutes.

Mix the flour with the suet, add the baking powder and a pinch of salt and mix well. Make this into a stiffish paste with cold water; roll it out into a round cake the size of the stewpan, and put it on the top of the meat and vegetables.

Continue the stewing until the meat is quite tender, and the vegetables and pastry well cooked.