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"The next thing to do," said Mrs. Brown, "is to put the mince-meat in on the bottom-crust, put another sheet of pie crust on top, cut some holes in it so the steam can get out, trim off the edges, nice and smooth, and set the pie in the oven. "Roll out your top pie crust and you'll find the mince-meat in a glass jar in the cupboard, next to a jar of peaches.
Beat the meat well with the rolling-pin, to make it juicy and tender. If you put in the fat, it will make the gravy too greasy and strong, as it cannot be skimmed. Put a layer of meat over the bottom-crust of your dish, and season it to your taste, with pepper, salt, and, if you choose, a little nutmeg. A small quantity of mushroom ketchup is an improvement; so, also, is a little minced onion.
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