Beef Steak Pie with Oysters
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for seven or eight persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 233. The excerpt below is the record exactly as published.
Beef Steak Pie with Oysters.— Three pounds of rump steak will make an excellent pie. Get beef that has been hung for some days, so that the beating process may not be required. Make a seasoning with half a dozen shalots, half an ounce of pepper and salt mixed together, a very little cayenne and pounded cloves, and a table-spoonful of flour as a thicken- ing for the gravy ; divide the meat into pieces of two and a half inches, put a layer in the dish with the seasoning equally distributed, and some large oysters, parboiled and bearded, in alternate layers, tiU aU is used up. Reduce the liquor of the oysters, take equal quantities of it and good gravy to make half a pint
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