Beef Pie, Raised

Ingredients

• a quarter of a pound of suet
• a quarter of a pound of butter
• a pint of water
• two pounds of flour
• two pounds of rump steak
• season with minced parsley
• season with pepper
• season with salt
• brush it over with beaten egg

Method

1. 1

   Cover pie-mould with butter and line with paste made from suet, butter, and water.

2. 2

   Roll out dough and fill with seasoned meat and potatoes.

3. 3

   Make a lid with paste, brush with egg, and bake for about three and a half hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 223. The excerpt below is the record exactly as published.

asoned with salt and cayenne. Fry from five to eight minutes, a nice brown colour-, and serve with lemon- juice over the slices, and fried parsley as gar- nish. Probable cost, 6d. each. Sufficient for four or five persons. Beef Palates, Stewed.— Cleanse, soak, and boil the palates, as before directed. Skin and cut four into slices of from one to two inches broad, and let them stew in some rich gravy, well seasoned with salt, cayenne, and mace, a table-spoonful of grated ham or tongixe, and a couple of cloves. ^Vhen they have stewed from four to five hours, add two ounces of butter, a little fiour, a glass of sherry, and a table-spoonful of lemon-juice. Serve on a dish, in a circle, with croutons arranged alternately with the palate. Probable cost, 6d. each. Suf- ficient for four or five persons. Beef Patties. — Shred one pound of under- cooked beef, a little fat and lean together; season with pepper, or cayenne, salt, and a little onion, or shalot. Make half a i)Ound of puff-paste, not too rich, cut into shape, and cover up, with the minced meat inside. Secure the edges with a little white of egg, pinch round, and fry them a light brown. Time to fry, ten minutes. Probable cost, 2s. Sufficient for six patties. Beef Patties (another way)'.— Take thick slices of bioad, a week old if it can be obtained, and make them of the desired form and size with a tin cutter. Scoojd out the middle to receive the mince, prepared as in the preceding recipe. Dip each piece of bread into cream, and when drained brush them with white of egg, and dredge bread -crumbs, or bread- raspings, over them. Fry in good fresh butter, fill them with the miucc, made hot, and send to table on a napkin. Beef Patties, Meat for.— Mince half a pound of good, fresh suet ; put it to one pound of beef and one pound of veal, cut into small pieces, but not chopped. Season it with pepper, salt, allspice, and a very little mace — the allspice and mace should be pounded. Mix all together ; and when wanted for patties, cut wp a little l^arsley, and shred one blade of shalot, very finely, to mix with it. Bake in ^Datty-pans, or buttered saucers for half an hour. They are also good cold, and may be warmed up at any time. Probable cost, 2s. 6d. Beef, Pickle for. — This pickle is in- tended for diy-salting. The ingredients must be well pounded and mixed together before the meat is rubbed with it, and the beef, or hams, turned and well I'ubbed every day until salt enough. One i:>ound of common salt, three ounces of saltpetre, four pounds of brown sugar, and one tea-spoonful of black pepper, will be found to impart a good, rich flavour to the meat. Cost of ini;i-i'(lients, about Is. 2d. Beef, Pickle for (another way). — To two gallons of clear, spring water, take four pounds of salt, two pounds of sugar, and two ounces of saltpetre. Treacle may be used with sugar, l^art of each, if preferred. Boil all together until the scum has quite disappeared, and when cold throw it over the meat to be pickled. A piece of beef, weighing from fourteen to sixteen pounds, will take twelve, or even fourteen days, and a ham a fortnight or thi-ee weeks. Cost for two gallons, about 8d. Beef Pie, Raised. — Cover the sides of a raised pie-mould with butter, and put a lining of paste, made in the following manner, neetly into it: — Chop a quarter of a pound of suet, put it into a stewpan -with a quarter of a pound BEE (59) BEE of butter and a pint of water; when boiling, pass thom through a sieve into two pounds of iioui-, and stir it with a spoon until the heat has gone olf . Wlien the dough, or paste, is quite smooth, roll it out, and it is ready for the lining. Take two pounds of rump steak and cut them into small coUops ; season them with minced parsley, pepper, and salt ; dust them with flour, and lay them roTind . the mould ; fill it with alternate layers of potatoes, thinly sliced, and meat, ilake a lid for the moidd with some of the paste, brush it over with beaten egg

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