1938 Scottish Sea Pie Recipe – Old Cookbook Show – Glen & Friends Cooking
The sea pie recipe has a long history, and can be made with any number of meat and vegetable combinations. The history of Sea Pie might start in the 1747 edition of the Hannah Glasse cookbook “The Art of Cookery, Made Plain and Easy” (I have that cookbook if you are interested in seeing that recipe) There is a rich history of a Québécois recipe know as cipaille, cipâtes and six-pâtes, that all seem to descend from Sea Pie.
Cut meat in pieces and dip in seasoned flour; place in stew-pan in layers with chopped vegetables.
Cover with cold water, bring to a boil and simmer ½ hour.
Make suet crust, roll out a little smaller than size of the pan and place on top of stew; cover with lid and stew for 2 hours.
Remove paste, dish stew, and place paste on top.
Cut into four
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