Beefsteak Pie
From Principles of cooking, 1914
Ensure gravy covers the meat to prevent drying.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 66. The excerpt below is the record exactly as published.
Beefsteak Pie. — Remove fat and bone from remnants of roast beef or steak. Use about two cups cut into small pieces; add one small chopped onion, one fourth teaspoon of salt, speck of pepper; cover with boiling water, and let it simmer about one hour. Then thicken the liquid with two tablespoons of flour, and remove to a baking dish, place biscuit dough on top of the meat, and bake in the oven until the crust is done. The gravy or juice should completely cover the meat, otherwise it will cook dry. For biscuit dough use one cup of flour, one and one half teaspoons of baking powder, one fourth teaspoon of salt, two and one half tablespoons of Jard or butter
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