Tuesday, September 6, 2016

Recipes by Jean Harlow: Cottage Meat Pie; Hot Rolls

Jean Harlow's Cottage Meat Pie

21 ounces cooked beef roast (4 cups cooked pot roast, chopped fine)
1 teaspoon parsley, minced
2 tablespoons yellow onion, minced
2 teaspoons Worcestershire sauce
2 tablespoons pimento
1 teaspoon salt
1/2 teaspoon pepper
Nutmeg, dash
4 tablespoons butter

For the Topping
4 cups mashed potatoes
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons melted butter
1 teaspoon milk

Mix meat mixture together except the butter. Butter heavily an earthenware dish. Pour in meat mixture. Top with potatoes, then smooth with knife dipped in milk, then make cross lines with fork across. Brush top with melted butter, then season. Bake in moderate oven, 45 minutes at 350 degrees F. or until golden.

Jean Harlow's Hot Rolls

Use the following ingredients: 1 cup of warm milk, 1/2 cup of butter and shortening mixed, 1/2 cup of warm water with 1 cake of compressed yeast, 1 egg well beaten, 1 teaspoon of salt, 1 tablespoon sugar and enough flour to make soft dough. Set four hours, after which roll to 1/4-inch thickness and cut with biscuit cutter. Then brush with melted butter and put another biscuit on top and daub melted butter on top of that. Let stand two hours and then place them in a hot oven for 10 minutes.

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