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Meat Pie


  • left-over beef, lamb or veal
  • 1 green pepper (seeds removed) cut in strips
  • 2 cups of potatoes cut in dice
  • 1/2 cup of carrots cut in dice
  • 1 onion chopped fine
  • 1/4 cup of flour


  • 1 cup of flour
  • 1 heaping teaspoon of drippings
  • pinch of salt
  • 1/4 teaspoon of baking powder
  • 1 teaspoon of sugar
  • cold water to mix, about 1/3 cup


Cut any left-over beef, lamb or veal in small pieces, removing all excess of fat; parboil the green pepper, potatoes, carrots, and onion. Add to the meat. Thicken with flour moistened in cold water. Put in a baking dish.

The crust is made as follows: Roll out to fit baking dish, cut holes for steam to escape, after covering the contents of the dish. Bake in a quick hot oven one-half hour.


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The International Jewish Cook Book (1919).

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