Beefsteak Pie

Ingredients

• 2 pounds of meat
• i T flour
• i T parsley
• i onion chopped fine
• 2 T butter
• i c of stock or hot water
• ^ pound of suet
• i c flour
• 54 t salt
• enough ice water to moisten

Method

1. 1

   Cut the meat into pieces, sprinkle with flour, parsley, and onion, and brown in butter.

2. 2

   Remove to a baking dish, pour stock over it, and bake for 30 minutes.

3. 3

   For the crust, chop suet, mix with flour and salt, add ice water, knead, roll out, and cover the meat.

4. 4

   Bake for another 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 107. The excerpt below is the record exactly as published.

BEEFSTEAK PIE HOMINY SOUFFLE CREAMED STRING BEANS ORANGE AND CELERY SALAD TAPIOCA COCOANUT CREAM Beefsteak Fie Cut 2 pounds of meat from the round or »flank into pieces I inch square. Sprinkle with i T flour, i T parsley and i onion chopped fine, and brown thoroughly in 2 T butter. Remove to a deep baking dish, pour i c of stock or hot water into the pan in which the meat was browned, thor- oughly scrape up all the rich meat juices and pour over the meat in the baking dish. Bake }i h, then cover with a crust made as follows : Remove all membrane from ^ pound of suet, chop fine and add to it gradually i c flour ; add 54 t salt and enough 192 LESSONS IN COOKING ice water to moisten.

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