Beef Pie
From True food values and their low costs, 1916
Can also be made with lamb or veal.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 36. The excerpt below is the record exactly as published.
Beef Pie Three pounds of stowing beef, cooked very ten- der and seasoned the day before you make your pie. Cut the meat into inch pieces and place in a deep dish. Place over it bits of butter and the stewed beef gravy, also a level tablespoon of flour
Cook this with the app: pantry check, scaling, and the assistant.