Beefsteak Pie

Ingredients

• Three ounces of butter
• one pound of flour
• add a little salt
• Put in a little gravy or cold water
• a little flour for thickening

Method

1. 1

   Rub butter into flour, mix with cold water to make a thick paste.

2. 2

   Roll out and shape for the pie.

3. 3

   Fill with seasoned beef and gravy, cover, and seal the edges.

4. 4

   Decorate with pastry if desired.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 14. The excerpt below is the record exactly as published.

Beefsteak Pie. A good common paste for meat pies, and which is intended to be eaten, is made as follows : Three ounces of butter and one pound of flour will be suffi- cient for one dish. Rub the butter well amongst the flour so as to incorporate them thoroughly. If the butter be fresh, add a little salt. Mix up the flour and butter with as much cold water as will 32 BEEFSTEAK PIE. make a thick paste. Knead it quickly on a board, and roll it out flat with a rolling-pin. Turn the dish ppside down upon the flattened paste, and cut or shape out the piece required for the cover. Roll out the parings, and cut them into strips. Wet the edges of the dish, and place these strips neatly round on the edges as a foundation for the cover. Then take some slices of tender beef mixed with fat ; those from the rump are the best. Season them with pep- per and salt, and roll each slice up in a small bundle, or lay them flat in the dish. Put in a little gravy or cold water, and a little flour for thickening

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