BEEF-STEAK PIE.— Take
fine rump steaks ; beat them with a
rolling pin : then season them with pep-
per and salt, according to your palate ;
make a good crust ; lay in your steaks ;
fill your dish ; then pour in as much
water as will half fill the dish. Put on
the crust, and bake it well. If the pie
be intended to be eaten cold, more sea-
soning must be put in than if intended
to be eaten hot. An onion, finely sliced,
is a great improvement to it.
BEEF-STEAK PIE.— Prepare
the steaks as stated under Beef-sieaks,
and when seasoned and rolled with fat
in each, put them in a dish with puff
paste round the edges ; put a little
water in the dish, and cover it with a
good crust.
BEEF-STEAK PUDDING.—
Take some fine rump steaks ; roll them
with fat between ; and if you approve a
little shred onion. Lay a paste of suet
in a basin, and put in the chopped
steaks ; cover the basin with a suet
paste, and pinch the edges to keep the
gravy in. Cover with a cloth tied close,
let the pudding boil slowly lor two
hours.
BEEF-STEAK BUDDING,
Baked. — Make a batter of milk, two
eggs and flour, or, which is much better,
potatoes boiled and mashed through a
colander ; lay a little of it at the bottom
of the dish ; then put in the steaks very
well seasoned ; pour the remainder of
the batter over them and bake it.
BEEF, Stewed Rump. — Wash
it well ; and season it with pepper✪ Beef-Steaks, Staffordshire,
cayenne, salt, allspice, cloves, and mace,
in fine powder. Bind it up tight, and
lay it in a pot that will just hold it. Fry
three large onions sliced, and put them
to it, with three carrots, two turnips, a
shalot, four cloves, a blade of mace,
and some celery. Cover the meat with
good beef-broth, or weak gravy. Sim-
mer it very gently for several hours, till
quite tender. Clear off the fat, and add
to the gravy half a pint of port wine, a
glass of vinegar, and a large spoonful
of ketchup; simmer half an hour,
and serve in a deep dish. Half a
pint of table beer may be added. The
herbs to be used should be parsley,
thyme, basil, savoury, marjoram, pen-
nyroyal, and chives.
Garnish with carrots, turnips, or
truffles and morels, or pickles of differ-
ent colours, cut small, and laid in little
heaps separate ; chopped parsley, chives,
beet-root, &c. If, when done, the
gravy is too much to fill the dish, take
only a part to season for serving, but
the less water the better ; and to increase
the richness add a few beef-bones and
shanks of mutton in stewing. A spoon-
ful or two of made mustard is a great
improvement to the gravy. Rump
roasted is excellent ; but in the country
it is generally sold whole with the edge
bone, or cut across instead of length-
ways.
Consult me
1902Page 55 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
BEEF-STEAK PIE.— Take fine rump steaks ; beat them with a rolling pin : then season them with pepper and salt, according to your palate ; make a good crust ; lay in your steaks ; fill your dish ; then pour in as much water as will half fill the dish. Put on the crust, and bake it well. If the pie be intended to be eaten cold, more seasoning must be put in than if intended to be eaten hot. An onion, finely sliced, is a great improvement to it.
BEEF-STEAK PIE.— Prepare the steaks as stated under Beef-sieaks, and when seasoned and rolled with fat in each, put them in a dish with puff paste round the edges ; put a little water in the dish, and cover it with a good crust.
BEEF-STEAK PUDDING.—
Take some fine rump steaks ; roll them with fat between ; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks ; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly lor two hours.
BEEF-STEAK BUDDING, Baked. — Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander ; lay a little of it at the bottom of the dish ; then put in the steaks very well seasoned ; pour the remainder of the batter over them and bake it.
BEEF, Stewed Rump. — Wash it well ; and season it with pepper, cayenne, salt, allspice, cloves, and mace, in fine powder. Bind it up tight, and lay it in a pot that will just hold it. Fry three large onions sliced, and put them to it, with three carrots, two turnips, a shalot, four cloves, a blade of mace, and some celery. Cover the meat with good beef-broth, or weak gravy. Simmer it very gently for several hours, till quite tender. Clear off the fat, and add to the gravy half a pint of port wine, a glass of vinegar, and a large spoonful of ketchup; simmer half an hour, and serve in a deep dish. Half a pint of table beer may be added. The herbs to be used should be parsley, thyme, basil, savoury, marjoram, pennyroyal, and chives.
Garnish with carrots, turnips, or truffles and morels, or pickles of different colours, cut small, and laid in little heaps separate ; chopped parsley, chives, beet-root, &c. If, when done, the gravy is too much to fill the dish, take only a part to season for serving, but the less water the better ; and to increase the richness add a few beef-bones and shanks of mutton in stewing. A spoonful or two of made mustard is a great improvement to the gravy. Rump roasted is excellent ; but in the country it is generally sold whole with the edge bone, or cut across instead of lengthways.
Records on this page
Stewed Rump BeefBeef-Steaks, StaffordshireBeef-Steak PieBeef-Steak PuddingBeef-Steak Pudding, Baked