Beef-Steak Pie

Ingredients

• fine rump steaks
• pepper
• salt
• as much water as will half fill the dish
• an onion finely sliced

Method

1. 1

   Beat the steaks, season with pepper and salt, make a good crust, lay in the steaks, fill the dish, pour in water, cover with crust, and bake well.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 55. The excerpt below is the record exactly as published.

BEEF-STEAK PIE.— Take fine rump steaks ; beat them with a rolling pin : then season them with pep- per and salt, according to your palate ; make a good crust ; lay in your steaks ; fill your dish ; then pour in as much water as will half fill the dish. Put on the crust, and bake it well. If the pie be intended to be eaten cold, more sea- soning must be put in than if intended to be eaten hot. An onion, finely sliced, is a great improvement to it. BEEF-STEAK PIE.— Prepare the steaks as stated under Beef-sieaks, and when seasoned and rolled with fat in each, put them in a dish with puff paste round the edges ; put a little water in the dish, and cover it with a good crust. BEEF-STEAK PUDDING.— Take some fine rump steaks ; roll them with fat between ; and if you approve a little shred onion. Lay a paste of suet in a basin, and put in the chopped steaks ; cover the basin with a suet paste, and pinch the edges to keep the gravy in. Cover with a cloth tied close, let the pudding boil slowly lor two hours. BEEF-STEAK BUDDING, Baked. — Make a batter of milk, two eggs and flour, or, which is much better, potatoes boiled and mashed through a colander ; lay a little of it at the bottom of the dish ; then put in the steaks very well seasoned ; pour the remainder of the batter over them and bake it. BEEF, Stewed Rump. — Wash it well ; and season it with pepper

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