Beef Cheek Pie

Ingredients

• Stew a beef cheek very tender
• Boil eight eggs hard
• make some forcemeat as for veal
• as much gravy as the dish will hold
• Put on a puff paste

Method

1. 1

   Stew the beef cheek until tender, remove bones, tie meat in cloth, and let stand overnight.

2. 2

   Cut cheek into slices, layer with forcemeat and boiled eggs in a dish, fill with gravy, cover with puff paste, and bake.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 26. The excerpt below is the record exactly as published.

Beef Cheek Pie.— Stew a beef cheek very tender, take out the bones, tie up the meat in a cloth, put a weight upon it, and let it stand till the next day ; then make some forcemeat as for veal. Boil eight eggs hard, cut the cheek in slices, put one at the bottom of the dish, then a layer of forcemeat, another of egg, and so on till the dish is full. Then put in as much gravy as the dish will hold. Put on a puff paste

Cook this with the app: pantry check, scaling, and the assistant.