Beef Steak Pie

Ingredients

• two pounds of fresh rump steak
• a small piece of fat
• two tea-spoonfuls of salt
• one of pepper
• a dust of flour
• an edging of paste
• water enough to cover the rolls of meat
• a crust of about half an inch thick

Method

1. 1

   Lay out the strips of steak with a small piece of fat on each, season with salt, pepper, and flour.

2. 2

   Roll up each strip and lay it in the dish, sprinkling seasoning and flour between layers.

3. 3

   Add an edging of paste, cover with water, and top with a crust.

4. 4

   Bake for two hours in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 233. The excerpt below is the record exactly as published.

Beef Steak Pie. — Take a pie-dish accord- ing to the size required ; two pounds of fresh rump steak cut into long thin strips will make a good pic ; lay out the strips with a small piece of fat on each, a seasoning of salt and pepper, and a dust of flour ; two tea-spoonfuls of salt and one of pepper will be sufficient for the whole pie; roll up each sti-ip neatly and lay it in the dish, and between each layer sprinlde a little of the seasoning and flour; a shred onion or eschalot is sometimes liked, and' a few oysters will be a great improvement ; jDut an edging of paste round the dish, and throw in water enough to cover the rolls of meat, and lay a crust of about half an inch thick

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