Welcome to the 2nd Annual Pieathalon! This year, even more retro bloggers have traded pie recipes, and now you get to enjoy the results.
- Yinzerella Dinner is Served 1972
- The Velveteen Lounge Kitsch-en Web Series
- Saucy Cherie at cookbookcherie.wordpress.com
- Our old friend Dr. Bobb of Dr. Bobb’s Kitschen
- Yesterday’s Menus
- Ashley at A Pinch of Vintage
- Bittersweet Susie
- Kelli from Kelli’s Kitchen
- Erica Retrochef from Retro Recipe Attempts
- Taryn from Retro Food For Modern Times
- Jenny of Silver Screen Suppers
- Clara at Heritage Recipe Box
- Poppy of Grannie Pantries
- S. S. of A Book of Cookrye
- RetroRuth from Mid-Century Menu
- Sarah at Directionally Challenged Cooking
- Mandee from Vintage Recipe Cards
Steak and Mushroom Pie Follow the directions given on page 40 for Rabbit Pie, but use 1 1/2 lb. beefsteak and 4 oz. mushrooms for filling.
Steak and Mushroom Pie is a short recipe, but let’s refer to the recipe for rabbit pie…
Rabbit Pie 1/2 lb. flaky pastry 1 small rabbit Seasoned flour 1 hard-boiled egg 1-2 rashers bacon Forcemeat balls (p. 78) Chopped parsley Stock or water Egg to glaze 1. Make pastry. Dip rabbit joints in seasoned flour (mix 1 tsp. salt, 1/4 tsp. pepper, 1 tbsp. flour). 2. Put rabbit, chopped egg, cut-up bacon, forcemeat and parsley in dish, and half-fill with liquid. 3. Put a strip of pastry round dampened rim of dish, moisten strip, cover, and flake the edges. 4. Scallop edges boldly, make a slit for steam to escape, decorate, and glaze with beaten egg.
Oh, I see, it bounces me to yet another recipe…
Forcemeat Stuffing and Balls
4 oz. breadcrumbs 2 oz. suet 1-2 oz. bacon or ham (optional) 2 tsps. chopped parsley Rind of 1/2 a lemon 1/4 tsp mixed herbs Salt and pepper Beaten egg 1. Make the breadcrumbs by rubbing stale bread on a wire sieve; discard crusts. 2. Chop the suet, if necessary, also bacon or ham, if used, and the parsley. Grate the lemon rind. 3. Mix all the ingredients together with a little beaten egg, until the stuffing will bind well. 4. Forcemeat balls should be neatly shaped, rolled in a little flour and fried or baked till brown.