French Canadian Meat Pieú Recipe
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French Canadian Meat Pieú Recipe
French Canadian Meat Pieú Ingredients:
FROM CHEF FREDDY'S
1 lb Minced pork *OR* 1/3 lb each -ground veal, beef and pork 1 small Onion 1 small Clove garlic [minced] 1/2 tsp Salt 1/2 tsp Savory (or sage) 1/4 tsp Celery salt 1/4 tsp Cloves [ground] 1/2 cup Water 1/2 cup Bread crumbs Pastry for double crust pie
French Canadian Meat Pieú Preparation:
1) Place all of the ingredients (except the bread crumbs and pie shell) in a sauce pan and bring to a boil and cook uncovered for 20 min. over med. heat... then remove from heat and add a few spoonfuls of bread crumbs, and let stand for 10 min... If the fat is sufficiently absorbed by the bread crumbs, do not ad more...If not continue in same manner...
2) Cool the meat mixture and pour into a pastry lined pan... cover with the top crust, cut steam vents and bake in a 400ø oven until golden brown...
Serve hot with potatoes or rice and your favorite side dish...
{This may be frozen for 4 to 5 months)
From a recipe by Mary Marshal found in an old Farm and Garden typed for you by Fred Goslin in Watertown NY on Cyberealm Bbs at (315)-786-1120
| "A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." | | 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
| When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress | | Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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