Recipes > Meat > Sea Pie

Sea Pie


Lay at the bottom of a small Dutch oven some slices of boiled pork or salt beef, then potatos and onions cut in slices, salt, pepper, thyme and parsley shred fine, some crackers soaked, and a layer of fowls cut up, or slices of veal; cover them with a paste not too rich, put another layer of each article, and cover them with paste until the oven is full; put a little butter between each layer, pour in water till it reaches the top crust, to which you must add wine, catsup of any kind you please, and some pounded cloves; let it stew until there is just gravy enough left; serve it in a deep dish and pour the gravy on.

To Make Paste for the Pie

  • 1/2 pound of butter or dripping
  • 1 quart of flour
  • water


Pour butter or dripping, boiling hot, into the flour, add as much water as will make it a paste, work it and roll it well before you use it. It is quite a savoury paste.


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The Virginia Housewife (1860).

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