Chuck Wagon Pie
From: "Sowbelly and Sourdough -- Original Recipes from the Trail Drives and Cow Camps of the 1800s." by Scott Gregory. I am a big fan of old-time, old-fashioned cooking, and so I am recording this so that I can try it soon. Besides... gotta return the library book soon. (sigh)
From: "Sowbelly and Sourdough -- Original Recipes from the Trail Drives and Cow Camps of the 1800s." by Scott Gregory. I am a big fan of old-time, old-fashioned cooking, and so I am recording this so that I can try it soon. Besides... gotta return the library book soon. (sigh)
- Carbohydrate 10.2257583333333 g
- Cholesterol 153.368 mg
- Fat 42.4982416666667 g
- Fiber 0.583375018537045 g
- Protein 47.2800316666667 g
- Saturated Fat 17.0611441666667 g
- Serving Size 1 1 Serving (359g)
- Sodium 180.225666666667 mg
- Sugar 9.64238331479629 g
- Trans Fat 5.28687166666667 g
- Calories 613 calories
Step-by-step
- Place cooked meat on the bottom of a greased baking dish.
- Then add in layers: Gravy, Onions, Dash of Salt and Pepper to Taste, Optional Corn, Beans or Etc.
- Then cover with sliced or curmbled biscuits.
- Dot the top with butter and bake at 375 for 20 minutes or until golden brown.
How do you transform disparate leftovers into a cohesive casserole without turning the center into a watery bog? This style of baked dish relies on strict moisture control, demanding that liquid additions like gravy remain viscous enough to suspend rather than drown the meat. Transitioning from historically salted or preserved rations to fresh proteins significantly alters the baseline moisture of the assembly, requiring cooks to thoroughly pat dry any freshly roasted meats before they enter the baking dish.
- Grease the baking dish thoroughly with rendered fat or high-smoke-point oil to prevent the bottom layer of meat from scorching during the 20-minute bake at 375 degrees Fahrenheit.
- Adjust the consistency of leftover gravy with a tablespoon of stock or water if it has gelled too heavily in the refrigerator, ensuring it coats the back of a spoon before pouring.
- Slice or crumble the biscuits evenly across the top surface, leaving small gaps for steam to vent so the pastry browns to a crisp golden hue rather than steaming underneath.
Over-saturating the interior components with thin pan drippings remains the single most common error, which leaves the biscuit crust soggy and structurally unsound. Maintaining a balanced ratio of two parts solid protein to one part sauce protects the integrity of the finished bake.
