Beefsteak Pie

Ingredients

• two pounds of cold beef
• two dozen small white onions
• half a pound of bacon
• a pint of Spanish sauce
• six ounces of flour
• three ounces of butter
• a claret-glass of water
• some beaten egg
• about twenty-five oysters

Method

1. 1

   Cook onions and bacon, then combine with beef and Spanish sauce in a lined deep dish.

2. 2

   Cover with paste, brush with egg, and bake until colored.

3. 3

   Optionally add oysters.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 32. The excerpt below is the record exactly as published.

Beefsteak Pie. Take two pounds of cold beef, cut it in small pieces. Put two dozen small white onions, with some butter, in a frying-pan on the fire, and cook gently until browned. Fry half a pound of bacon cut in small pieces, drain, moisten with a pint of Spanish sauce (Art. 80), add your onions, boil for a few moments, add your beef, and put all together in a deep dish, which you have lined with paste, moistening the edges of your dish so that the paste shall adhere. Cut out some paste the size of your dish and lay it on top. Dip a small brush in beaten egg, with which brush the entire top of your pie, which send to the oven until well colored, and serve. You may mix in your pie, if desired, about twenty-five oysters. Paste for the Pie. Put on a table six ounces of flour, make a hole in the middle, in which place three ounces of butter, and add a claret-glass of water

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