Recipes for Today: SAVOURY PIE

Press, Volume CXIV, Issue 33625, 29 August 1974, Page 6

Recipes for Today: SAVOURY PIE

(By CELIA TIMMS) An economical savoury pie made from neck chops with a crisp cheese topping makes an excellent meal for a cold night. This recipe should serve four. You will need:—• 5-6 best neck chops 2 carrots 1 large onion 2 tablespoons flour Salt and pepper 2 tablespoons oil or butter H cups stock J cup savoury biscuit cracker crumbs 3 tablespoons grated cheese 1 dessertspoon butter Method: Toss the chops, after removing excess fat, in the seasoned flour and brown; on both sides in hot oil or I butter. Arrange in a cas-1 serole. Brown the sliced: onion and carrot in remaining fat and add to meat. : Sprinkle about a level table- ; spoon of flour into the reimaining fat in pan and allow Ito brown without burning, season with salt and pepper and add stock, stirring until; thickened. Pour over meat; and vegetables and cookj covered at 350 for 1| hours. Drain off any excess liquid! and cover the meat and vege-| tables with the combined.' biscuit crumbs and cheese. Dot. with butter and cookunder grill until topping has crisped and browned.