"Sea pie"

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration XII. En uges middage, s. 158 (falt i det fri)

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1
Prepare
Rinse the meat and cut it into thin slices. Cut the onion and carrot into small pieces.
2
Layer in the pot
Layer the meat in a pot with pepper, salt, onion and carrot. Pour over enough cold water to cover the meat. Bring to the boil and let it simmer.
3
Make the dough lid
Put the flour and baking powder in a bowl and work in the suet. Add enough cold water to make a firm dough. Roll it out on a floured board to the shape of the pot. Lay the dough over the meat and simmer, covered, for 1–1½ hours. The dough can be a touch smaller than the pot, as it swells while cooking.
4
Serve
Lay the dough over the meat and vegetables when serving.

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