Mutton Pie with Apples

Preparation info

  • Serves

    6 or 7

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A traditional West Country recipe. Sometimes made with mutton chops and called Squab Pie, as the chops were about the size of young pigeons and the flavour combined with the apples was thought to be similar.


  • 2 lb. (1 k.) very lean mutton, preferably fillet end of leg
  • 2 lb. (1


Cut up the mutton in pieces about an inch ( cm.) square, discarding all skin and fat. Cut up the onions. Brown both slightly in the butter in a large heavy saucepan. Add cloves, thyme, seasoning, and the bone from the mutton. Just cover with water and simmer for 1½ hours. Pour off the stock and t