Re-Upload WW2 Wartime Cooking: Meat Pie With Biscuit Crown Recipe

Описание: Exploring a 1944 Wartime Recipe: Meat Pie with Biscuit Crown | The Old Cookbook Show
Welcome back to the Old Cookbook Show, where we dive into vintage recipes and culinary history! Today, we're exploring a fascinating dish from the 1944 "White Gold Cookery" cookbook, a promotional piece distributed by a dairy company during WWII. Despite being published in the middle of wartime rationing, this cookbook ignores shortages and presents recipes as if the world were abundant—a curious glimpse into its era!

This week, we're making Meat Pie with Biscuit Crown, a hearty casserole featuring:
👉 Ground beef (or leftover roast meat), peas, carrots, and butter beans
👉 A simple, flaky biscuit topping made with butter and flour
👉 A rich gravy thickened with flour and water

What’s unique about this recipe?
Insight into wartime frugal rationing cooking—or the lack of it!
Tips for adapting the dish with modern ingredients and techniques
A discussion on vintage baking terms like "shortening"
This easy-to-make vintage dish is perfect for weeknight dinners, and you can easily customize it with chicken, pork, or different vegetables. The biscuits on top add a comforting, flaky layer that's both nostalgic and delicious!

📚 More about the cookbook:
Published by the Shed Brown Manufacturing Company, this cookbook was part of a series promoting dairy products and is a departure from the patriotic, thrifty tone of most wartime cookbooks.

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MEAT PIE WITH BISCUIT CROWN
2 Cups Cooked, Cubed Meat
2 Tbsp. Chopped Onion
2 Tbsp. Fat
2 Tsp. salt
½ Tsp. pepper
2 Cups Canned or Cooked Peas
½ Cup Cooked Sliced Carrots
½ cup cooked Lima beans
Water and vegetable juice mixed, to cover
2 Tbsp. Flour
2 Tbsp. Water
Baking Powder Biscuit Dough

Brown the meat and the onion in the hot fat. Add salt and pepper, peas, carrots, and lima beans. Cover with water and vegetable juice. Blend the flour with the water. Stir into the meat and vegetable mixture, and cook until thickened. Pour into a casserole. Roll out biscuit dough and cut into 2-inch biscuits. Arrange these around the edge on top of the vegetable mixture. Bake in hot oven (450 degrees), 12-15 minutes, or until the biscuits are browned.



BAKING POWDER BISCUITS
2 cups flour, measured after sifting
3 Tsp. Baking Powder
1 Tsp. Salt
4 Tbsp. Butter or Other shortening
⅔ to ¾ Cup Milk
Sift flour with baking powder and salt. Cut in the shortening until the mixture is as fine as cornmeal. Add the milk, mixing it in lighty. Turn out onto a floured board and knead lightly for about 50 strokes.
Pat out to a half inch in thickness and cut with a floured biscuit cutter.
Bake at 450 degrees for 12 to 15 minutes.

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