Beef-steak Pie

Ingredients

• Beat some rump steaks
• Put a good crust round the side
• half a gill of mushroom catsup
• the same quantity of gravy, or red port
• Take three pounds of tender steaks
• Chop six shallots
• half an ounce of pepper
• half an ounce of salt

Method

1. 1

   Beat some rump steaks with a rolling-pin, season with pepper and salt, and put a good crust round the side.

2. 2

   Lay in the steaks with as much water as will half fill the dish, cover with paste, and bake for two hours.

3. 3

   Alternatively, cut three pounds of tender steaks into small pieces, mix with chopped shallots, pepper, and salt, layer in a dish, add mushroom catsup and gravy, cover with paste, and bake.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 168. The excerpt below is the record exactly as published.

Beef-steak Fie. Beat some rump steaks with a rolling-pin, and season them Avitli pepper and salt. Put a good crust round the side, lay in the steaks, with as much water as Avill half fill the dish. Put on the cover, and let it be thoroughly baked. Another Way. Take three pounds of tender steaks, and cut them into small pieces. Chop six shallots and mix them with half an ounce of pepper and salt ; strev/ some over the bottom of the dish, then put in a layer of steaks, then another of the seasonino- and so on till the dish is full. Add half a gill of mushroom catsup and the same quantity of gravy, or red port; cover with paste and bake for two hours. Large oysters, that have been parboiled and bearded, will form an agreeable addition, and their liquor may be used instead of the catsup and wine. 52. Beef Balls. Mince very finely a piece of tender beef, fat and lean ; mince an onion Avith some boiled parsley; add grated bread- crumbs, and season Avith pepper, salt, grated nutmeg, and lemon-peel ; mix all together, and moisten it with a beaten Qg^ ; roll it into balls, Hour, and fry them in boiling fresh dripping. Serve them with fried bread-crumbs, or with a thickened brown gravy. 304 THE THOnOrOH GOOD COOK. 53. Beef Olives. Cut the beef into long thin steaks. Prepare a forcemeat made of bread-crumbs, minced beef suet, chopped parsley, a little grated lemon-peel, nutmeg, pepper, and salt; bind it with the yolks of beaten eggs. Put a layer of it over each steak ; roll and tie them with a thread ; fry them lightly in "beef dripping; put them in a stew-pan with some good brown gravy, a ghiss of white Avine and a little cayenne, and thicken with a little flour and butter; cover the pan cdosely, and let them stew gently for an hour. Before serving, add a tablespoonful of mushroom catsup ; garnish with cut pickles. 54. Beef a la Mode. Take a piece of beef, either oft* the round or off the flank ; beat it, lard it with large pieces of bacon ; add half a calf s foot, an onion, a carrot, a bunch of sweet herbs, a bay-leaf, thyme, a head of garlic, a few cloves, salt and pepper. Pour over the whole a glass of water, half a glass of white wine, or a spoonful of brandy, and let it stew till the meat is very tender. Then strain the sauce through a tammy, take off the fat, and serve. It requires at least four hours to stew beef a la mode, and it must be done over a gentle Are. Be sure that the saucepan lid fits close. A It other Way. Take the bone out of a small round of fine ox-beef. Cut some fat bacon in long strips: dip them into connnon and shallot vinegar mixed, and roll them in the following seasoning : — Grated nutmeg, black and Jamaica pepper, one or two cloves, and some salt, parsley, chives, lemon-thyme, knotted marjoram, and savoury, shredded quite small. Lard the beef very thickly, bind it firmly with tape, and rub the EN THE ME TS. 305 outside Avith the seasoning. Put it into a saucepan, with the rind of a lemon, four large onions, the red part of three or four carrots and two turnips cut into dice, a teacupful of strong ale and one of vinegar. Let it stew for six or eight hours, turning it two or three times. Half an hour hefore serving, take out the beef and vcofetables. skim off the fat, strain the sauce, and thicken it with a little flour and water mixed smooth. Add a teacupful of port wine, return all into the pot, and let it boil. 55. Short or Spiced Beef. {To be eaten cold.) Hang up ten or twelve pounds of the middle part of a brisket of beef for three or four days ; then rub well into it three ounces of finely- powdered saltpetre, and, if spice is approved of, one ounce of allspice and half an ounce of blac

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