B-V MEAT AND VEGETABLE PIE RECIPE
This is a wartime recipe from Home Makers Prize
Recipes,
Wilson & Co., circa 1940s.
B-V MEAT AND VEGETABLE PIE
1/2 to 1 lb. boneless pork or beef shoulder
1/4 cup fat
3 cups water
1 cup sliced carrots
1 cup sliced celery
1 cup peas
2 cups diced potatoes
1 tbsp. grated onion
1 tsp. salt
6 tbsp. flour
3 tsp. Wilson's B-V
Cut meat in small cubes and brown in the hot fat. Add
water, cover and simmer 1 hour. Then add carrots,
celery, peas, potatoes, onion and salt and continue cooking
20 min. Measure liquid and add water to make 3
cupfuls. Thicken with flour. Add
B-V dissolved in a small amount of
hot liquid. Transfer to a casserole, top with pastry
or baking powder biscuits and bake in a very hot oven, 450
degrees F., for 20 to 25 min.
(Serves 6)
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