Mutton Pies from The Times Cookery Book by Katie Stewart
Scottish mutton pies are delicious eaten hot and newly baked, or cold with salad. They are excellent for a picnic. Cut the mutton in small pieces, discard any fat and roll the meat in seasoned flou...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Baking dish
- Mixing bowl
- Oven
Ingredients
- 12 oz (350 g) plain flour
- freshly milled pepper
- 1½ gills (225 ml) water
- ½ level teaspoon salt
- ½–¾ lb (225–350 g) lean mutton
- seasoned flour
- 1 onion
- pinch mixed herbs
- salt
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