Here are pages 21 and 22 of the vintage cookbook “What Shall I Cook Today” that was published by Spry Vegetable Shortening in 1935. This is the “Meat Pies” Recipe Section.
To review all recipes and pages in this cookbook, simply visit the Spry: What Shall I Cook Today? Category [1] and click on a page title to review that section. There are scans available of each page, just click the images to view a full size copy.
New Tops and Crusts for Meat Pies
Include meat pie in your menus once a week for variety. The crust and make-up of the pie may be in complete harmony with the meat mixture. Baking powder biscuit dough or pastry may be used for tops. Crimple Crust Chicken Pie (below) is especially good with biscuit crust when made with plenty of gravy . . . Meat mixtures, such as Beefsteak Pie (below), are deliciously enriched with flaky pastry coverings. Roll dough a little thicker than for the usual pie. If crust is made in one piece, make slits for steam to escape. Ham and Egg Pie (page 22) captures a grand combination of flavor in a brand new type of pie.
Crimple Crust Chicken Pie
Every one gets his share of crust.
4-pound fowl, cut in pieces
1 quart chicken gravy (about)
1 recipe Baking Powder Biscuits (page 39)
Stew chicken in boiling water to cover with desired seasonings until tender. Thicken to make about 1 quart gravy. Turn into casserole greased with Spry . . . Roll biscuit dough 1/4-inch thick, sprinkle with paprika, and roll as for jelly roll. Cut in 1-inch slices and arrange on pie, cut side down . . . Bake in very hot oven (450°F.) 30 minutes . . . Serves 6.
Beefsteak Pie
A thrifty, delectable one-dish meal.
2 pounds round steak
2 onions, sliced
4 tablespoons Spry
2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons parsley, chopped
2 cups raw potatoes, diced
2 tablespoons flour
1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23)
Cut steak in pieces and sauté with onions in 2 tablespoons Spry until brown. Put in kettle and add salt, pepper, Worcestershire sauce, and parsley. Add boiling water to just cover; simmer 30 minutes . . . Add potatoes and cook 45 minutes longer . . . Blend 2 tablespoons Spry and flour; add a little of the meat mixture, return to kettle, and cook until thickened. Pour into casserole greased with Spry . . . Roll pastry 1/4-inch thick and of size to cover casserole, allowing 1 inch all around. Cut dough into 6 wedges and arrange on hot meat. Turn edges under and press on rim . . . Bake in very hot oven (450°F.) 20 minutes . . . Serves 6.
Ham and Egg Pie
A grand combination–cooked in a new way.
4 eggs, slightly beaten
1/4 teaspoon pepper
1/4 teaspoon baking powder
1/2 cup milk
2 cups cooked ham, cut in 1/2-inch cubes
1 cup grated cheese
For pastry, use 1 recipe One-crust Pie (page 16) or 1 1/4 cups Spry Pastry Mix (page 23) . . . Roll dough and line a 9-inch pie plate. (See One-crust Pie, page 16.) Beat eggs slightly and add pepper, baking powder, milk, ham, and cheese. Pour ham mixture into unbaked pie shell . . . Bake in very hot oven (475°F.) 20 minutes, or until knife inserted comes out clean . . . Serve with grilled tomatoes or a green salad . . . Serves 6.
Biscuit Crust for Meat Pies
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg, if desired
1/2 cup Spry
1 egg, beaten
3 tablespoons water
1 tablespoon lemon juice
Sift flour, baking powder, salt, and nutmeg together . . . Cut in Spry until mixture looks like coarse meal . . . Combine egg, water, and lemon juice; add to flour mixture, mixing lightly with fork until soft dough is formed. Knead lightly on floured board about 20 seconds . . . Roll to 1/2-inch thickness and cut in desired shapes. Place on hot meat filling . . . Bake in very hot oven (450°F.) 30 minutes, or until done.
Veal Potpie
Try this with other meat combinations
2 cups cooked veal, diced
2 tablespoons Spry
2 cloves garlic, minced
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons flour
1 1/4 cups milk
1 cup cooked carrots, diced
1 cup cooked potatoes, diced
For biscuit top on pie, use 1 recipe Biscuit Crust for Meat Pies (above), or 1 recipe Baking Powder Biscuits (page 39) . . . Sauté veal in Spry until meat is richly browned . . . Add garlic, paprika, salt, and pepper . . . Add flour and stir until smooth. Pour on milk gradually and cook until smooth and thickened . . . Add carrots and potatoes . . . Turn into casserole greased with Spry and cover with biscuits cut from biscuit dough . . . Bake in very hot oven (450°F.) 30 minutes . . . Serves 6 to 8.
Sweet Potato Pork Pie
Here’s real Southern meat pie at its best
1 1/2 pounds pork
Bit of bay leaf
Several peppercorns
2 teaspoons salt
1 stalk celery, cut
3 sprigs parsley
2 onions, chopped
2 tablespoons Spry
2 tablespoons flour
1 cup stock
3 apples, sliced thin
Sweet Potato Crust
1 cup sifted flour
3 teaspoons baking powder
1 1/2 teaspoons salt
3 tablespoons Spry
1 cup mashed sweet potatoes
1/4 cup milk (about)
Cut pork in small pieces, pour on water to just cover, then add bay leaf, peppercorns, salt, celery, and parsley, and cook until tender. Strain, reserving stock . . . Sauté onions in 2 tablespoons Spry until yellow. Add flour and stir until smooth. Add stock gradually and cook until smooth and thickened, stirring constantly . . . Arrange alternate layers of pork and apples in casserole greased with Spry . . . Make the Sweet Potato Crust as follows: Sift flour, baking powder, and salt together . . . Cut in 3 tablespoons Spry . . . Add sweet potatoes and milk to make a soft dough. Knead lightly about 20 seconds, roll to 1/2-inch thickness, cut with biscuit cutter, and arrange on pie . . . Bake in very hot oven (450°F.) 30 minutes . . . Serves 6.
All measurements in this book are level