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New England manuscript cookbook, 1880-1910

Page 52b

SHEPHERDS' PIE.
Cut one cup of cold cooked mutton and four medium sized boiled potatoe into half inch squares; put them in a baking dish and add half a cup of stock or water and half a tablespoon of butter in small pieces; salt and pepper to season; cover with potato crust; pee and wash three medium sized potatoes; put them in a stew pan and cover with boiling water; when tender pour off the water, wash or rub them through a strainer; add to them one-third of cup of hot milk, one level teaspoon of butter, salt and peppered to season; now beat all until very light and add flour enough to make a soft dough, a little less than one cupful; toss this on a floured board; roll one large enough to cover the dish in which the meat is; make three incisions across the crust to allow the steam to escape; bake in a moderate oven fifty minutes; send to the table in which it is baked. 
Creamed Clams. - Wash some hard clams thoroughly, then steam open, and chop fine. For a cupful of chopped clams have a cupful of cream sauce. To make the sauce, put in a spider one tablespoonful of butter, and when it is melted stir in one tablespoonful of flour and add half a cupful of the clam liquor and half a cupful of cream. Season with cayenne pepper, but be sparing of your salt until you have tasted the mixture. Let it cook until it is smooth and like a thick cream, stirring all the time. Lay small squares of toasted bread on a heated platter. Add the chopped clams to the creamed mixture and turn it over the pieces of toast. 
Beef Loaf
1 1/2 # Beefsteak (Raw & chopped fine) 3 crackers (rolled) 1/2 cup milk 1 egg. Butter, Salt, pepper Bake in loaf. 
Try cooking in can of tomatoes in double boiler add cloves to dressing.

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SHEPHERDS' PIE. Cut one cup of cold cooked mutton and four medium sized boiled potatoe into half inch squares; put them in a baking dish and add half a cup of stock or water and half a tablespoon of butter in small pieces; salt and pepper to season; cover with potato crust; pee and wash three medium sized potatoes; put them in a stew pan and cover with boiling water; when tender pour off the water, wash or rub them through a strainer; add to them one-third of cup of hot milk, one level teaspoon of butter, salt and peppered to season; now beat all until very light and add flour enough to make a soft dough, a little less than one cupful; toss this on a floured board; roll one large enough to cover the dish in which the meat is; make three incisions across the crust to allow the steam to escape; bake in a moderate oven fifty minutes; send to the table in which it is baked. Creamed Clams. - Wash some hard clams thoroughly, then steam open, and chop fine. For a cupful of chopped clams have a cupful of cream sauce. To make the sauce, put in a spider one tablespoonful of butter, and when it is melted stir in one tablespoonful of flour and add half a cupful of the clam liquor and half a cupful of cream. Season with cayenne pepper, but be sparing of your salt until you have tasted the mixture. Let it cook until it is smooth and like a thick cream, stirring all the time. Lay small squares of toasted bread on a heated platter. Add the chopped clams to the creamed mixture and turn it over the pieces of toast. Beef Loaf 1 1/2 # Beefsteak (Raw & chopped fine) 3 crackers (rolled) 1/2 cup milk 1 egg. Butter, Salt, pepper Bake in loaf. Try cooking in can of tomatoes in double boiler add cloves to dressing.