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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.
 

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