Homestead Meat Pie

Recipe By :From Victorian Victuals, cookbook of Colborne Lodge and
Mackenzie House
Serving Size : 6
Categories : main fare

Top and bottom crusts for a large pie
1 1/4 pounds Pork -- fresh ground
1/2 pound Round Steak -- ground
1 small onion
1 medium carrot -- ground
2 medium potatoes -- ground
1 1/2 tsp salt
1/2 cup hot water
1 egg white
1 dash pepper
1 dash curry powder

In a large skillet over high heat, fry the pork to extract its fat,
pouring it off as it cooks. Chop and stir to separate the pieces of meat
while frying. Add the beef and chop and stir it until its fat may be
extracted as well. Put the onion through a grinder, add it to the meat and
fry it until it is limp but not brown. Remove mixture from the heat. Put
the carrot and potatoes through the grinder and add them to the meat along
with the salt, pepper, curry powder and water. Mix well and turn into a
pastry-lined pie plate. Seal with a top crust. Crimp the edges snugly and
gash the top to allow for breathing. Glaze it by brushing it with 1 egg
yolk mixed with 1 Tbsp (15 mL) water. Bake in a moderate oven for 1 hour.

Serves 6.

Source: "pioneer cooking in Ontario"
S(mc formatted by): "chef Dave"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 334 Calories; 20g Fat (55.5%
calories from fat); 26g Protein; 10g Carbohydrate; 1g Dietary Fiber; 88mg
Cholesterol 620mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable 2 Fat.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/