Beef Pot Pie

Ingredients

• Two pounds of cheap meat
• 1 or 2 small onions
• a stalk of celery
• a cup of strained tomato
• a medium-sized carrot
• a medium-sized turnip
• 6 potatoes
• 1 pint of flour
• 1 teaspoon of salt
• 2 teaspoons baking powder
• 1 cup more or less of milk or water

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 an hour, then add carrot and turnip.

4. 4

   Cook for 2 hours, then add parboiled potatoes.

5. 5

   Skim fat and add dumplings made from flour, salt, baking powder, and milk or water.

6. 6

   Cook without removing cover for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 98. The excerpt below is the record exactly as published.

BEEF POT PIE — A good dinner which combines the needed variety of foods in 1 dish, is a beef or mutton stew. Two pounds of cheap meat, neck of mutton, shin or round of beef, is enough for 4 to 6 people. 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 browned in a frying-pan, with a lit- tle hot fat. Add 1 or 2 small onions sliced and fried with the meat, if liked; a stalk of celery, or ^ cup of strained tomato, also gives a nice flavor. Simmer an hour, then add a medium=sized carrot and turnip, cleaned and cut in ^ inch squares; cook 2 hours, or till the meat is tender; ^ hour before serving, put in 6 potatoes already pared, quartered and parboiled to draw out their strong juice. Taste and season more if liked, and skim all fat from the top; 10 minutes before dinner time, put in the dumpling and cook without removing the cover. The Dumplings : 1 pint of flour, I teaspoon of salt, 2 tea- spoons baking powder, sifted together and mixed into a soft dough with 1 cup more or less of milk or water

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