FoodReference.com Logo

FoodReference.com   (Since 1999)
RECIPE SECTION (over 10,000 recipes)

CLASSIC COOKBOOK RECIPES

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   RECIPES   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Food Posters   ·   Cookbooks   ·   Recipe Contests   ·   Cooking Schools   ·   Gourmet Tours   ·   Food Festivals & Food Shows  

You are here >  HomeRecipes

 

COOKING SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

POT PIE RECIPES

BEEF PIE

Take 2 pounds of choice beef, cut in pieces about as large as an egg, l pound of liver cut into pieces half as large. Soak liver well, then parboil the beef and liver together, drain the liquor off, parboil some potatoes in it. Then make a rich biscuit dough, line a medium-sized bread pan, put in the beef, liver, potatoes and 6 hard-boiled eggs "cut half in two." Then drop in a few dumplings of the crust, pour on the liquor, and put on upper crust. Pierce the crust in a few places to let out the steam, and bake.

Sister Lillie G. Yearout, Warrensburg, Mo.
 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.




 

 

 

 

Culinary Art & Posters