No. 1394 — Potato Pie with Meat Filling
English historical translation of Molokhovets recipe No. 1394 from the 1901 Russian cookbook, retaining original methods and measures.
Peel 1¼ Russian pounds of potatoes, boil in salted water, drain thoroughly and mash hot, then rub through a sieve.
Add ½ Russian pound of flour, two zolotnik of dry yeast dissolved in ¼ glass of milk, two whole eggs, salt and ⅓ glass of melted butter.
Mix and beat thoroughly, divide into two rounds and leave for an hour.
Place one round in a buttered enamel frying pan, spread with meat filling No. 1387 and cover with the other.
Brush with egg and butter and bake in a hot oven; serve from the same pan.
To provide
1¼ Russian pounds of potatoes ½ Russian pound flour and 2 zolotnik yeast ¼ glass of milk 2 eggs and ½ glass of melted butter | 1½ Russian pounds cooked beef 1 onion, salt and pepper ⅛ Russian pound butter and herbs |