Beef Pot Pie

Ingredients

• 2 pounds of cheap meat
• season with salt
• season with pepper
• roll in flour
• a 1/4 cup of strained tomato
• a medium-sized carrot
• a medium-sized turnip
• put in 6 sliced potatoes

Method

1. 1

   Cut the meat into inch pieces, season with salt and pepper, and roll in flour.

2. 2

   Put the bones in cold water and heat slowly; when boiling, add the browned meat.

3. 3

   Simmer for 1 hour, then add carrot and turnip.

4. 4

   Cook for 2 hours or until meat is tender.

5. 5

   1/4 hour before serving, add potatoes.

6. 6

   Taste and season more if needed, skim fat, and add dumplings 10 minutes before serving.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 18. The excerpt below is the record exactly as published.

Beef Pot Pie—A good dinner which combines the needed variety of foods in one dish is a beef or mutton stew. 2 pounds of cheap meat, neck of mutton, shin or round of beef, is enough for 4 to 6 persons. Cut the meat in inch pieces, season with salt and pepper, and roll in flour. Put the bones in cold water and heat slowly; when boiling, put in the meat, already brown- ed in the frying pan, with a little hot fat. Add 1 or 2 small onions sliced and fried with the meat, if liked; a stalk of celery, or a 14 cup of strained tomato also give a nice flavor. Simmer 1 hour, then add a medium-sized carrot and turnip, cleaned and cut in 1 inch squares; cook 2 hours, or till the meat is tender; 14 hour before serving put in 6 sliced potatoes

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