gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef-Steak Pie
From Modern cookery, in all its branches, 1884
Serves 5
For richer flavor, add oysters in layers.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 319. The excerpt below is the record exactly as published.
BEEF-STEAK PIE. From a couple to three pounds of rump-steak will be sufficient for a good family pie. It should be well kept though perfectly sweet, for in no form can tainted meat be more offensive than when it is enclosed in paste. Trim off the coarse skin, and part of the fat should there be much of it (many eaters dislike it altogether in pies, and when this is the case every morsel should be carefully cut away). If the beef should not appear very tender, it may be gently beaten with a paste-roller until the fibre is broken, then divided into slices half as large as the hand, and laid into a dish bordered with paste. It should be seasoned with salt and pepper, or cayenne, and sufficient water poured in
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.