A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Make sure to clear the cold meat of all bone and skin before chopping finely. The dish can be topped with either hot or cold mashed potatoes.
Preserved exactly as written in the original source
Put in a frying pan a round tablespoonful of cold butter
When it becomes hot, stir into it a teaspoonful of chopped onion and a tablespoonful of flour, stirring it constantly until it is smooth and frothy
Add two-thirds of a cupful of cold milk or water
Season this with salt and pepper and allow it to come to a boil
Add a cupful of cold meat finely chopped and cleared from bone and skin
Let this all heat thoroughly
Turn it into a shallow dish well buttered
Spread hot or cold mashed potatoes over the top
Cook for fifteen or twenty minutes in a moderate hot oven
Modern guidance to help you succeed with this vintage recipe
Creating a roux (butter and flour cooked together) before adding liquid prevents lumps and creates a smooth, thickened sauce that binds the meat mixture. Baking the assembled dish allows the flavors to meld while the potato topping develops a lightly golden crust through the Maillard reaction. Using cold ingredients for the sauce foundation gives you better control over the roux development, preventing it from browning too quickly.
The meat mixture can be prepared through step 6 up to 1 day ahead and refrigerated in an airtight container. Bring to room temperature or reheat gently before transferring to the baking dish and topping with potatoes. Mashed potatoes can also be prepared up to 2 days in advance and refrigerated.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish covered with foil in a 350°F oven for 20-25 minutes until warmed through.
AI-generated tips from Chef Cecil's culinary database
The meat mixture can be prepared through step 6 up to 1 day ahead and refrigerated in an airtight container. Bring to room temperature or reheat gently before transferring to the baking dish and topping with potatoes. Mashed potatoes can also be prepared up to 2 days in advance and refrigerated.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire dish covered with foil in a 350°F oven for 20-25 minutes until warmed through.
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