Beefsteak Pie

Ingredients

• cold broiled beefsteak
• sprinkle the pieces of beef with flour
• pepper
• salt
• a chopped onion
• two cupfuls of gravy
• a biscuit-crust

Method

1. 1

   Cut beef into thin slices, discard any burned bits.

2. 2

   Sprinkle with flour, pepper, salt, and add onion.

3. 3

   Combine with gravy and bake in a pudding-dish with a biscuit crust.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 9. The excerpt below is the record exactly as published.

salt and butter, and when they are a light golden brown they are done to perfection. This will be in four or five minutes. FEBRUARY I2th "And salmon — perhaps salmon is next to the flounder. " — ^Thackeray. A SALMON-LOAF is a "dressy" dish to set before a lunch party, and may be made the preceding day. Pick cold salmon into flakes, mix two cupfuls with the yolks of two hard- boiled eggs, a tablespoonful of minced 29 parsley, two of lemon- juice, and one of capers. Season highly. Pour a cupful of veal or chicken stock (heated) over half a box of gelatine; stir in the fish. Decorate a buttered mould with slices of egg and olives, pour in the mixture and let it get perfectly cold. Garnish with lettuce-leaves. FEBRUARY 13TH "Moore eats like three men; they are always mak- ing sago or tapioca or something good for him." — Charlotte Bronte ("Shirley"). TO make a delicious sago-cream soak a cupful of sago in two cups of cold water till it takes up all the water. Scald a quart of milk and stir the sago into it. Remove from the fire to do it. When almost cold beat it all up from the bottom, stir in two tablespoonfuls of sugar creamed with one of butter and the yolks of five eggs. When well mixed add the whipped whites of the eggs. Pour into small moulds, bake and eat cold with soft custard or wine sauce. 30 FEBRUARY 14TH "The Last of Lent was spunging upon Shrovetide*s pancsdLes.'' — Chasles Lamb. TO make the regular Shrovetide pancakes soak in a quart of milk two cupfuls of dry bread-crumbs, free from crusts; when the crumbs are thoroughly moistened beat in three eggs whipped light, a tablespoonful of melted butter, a teaspoonful of salt, and a table- spoonful of sugar. When well mixed stir in half a cupful of twice-sifted flour in which is mixed half a teaspoonful of baking-powder. Cook on a hot, lightly greased griddle and serve with butter and sugar and ground cinnamon. FEBRUARY isth "First catch your clams; along the ebbing edges Of saline coves you'll find the precious wedges.'* — W. A. Crofful. FOR a delicate but very good clam- chowder take one pint of clam- juice, forty clams chopped very fine, eight potatoes, peeled, parboiled, and chopped into coarse pieces; two small onions, sliced ; one quart of toma- toes; cook all together for three hours,, 31 then add half a cup of butter and a cup of flour rubbed together, and a quart of milk. Cook half an hour longer. The addition of a bunch of celery, chopped fine, improves the flavor. This makes a large quantity, and half the amounts given will be enough for eight persons. FEBRUARY i6th *'I am a great eater of beef, and I believe that does harm to my wit." — ^Shakespeare ("Twelfth Night"). MOST English people are great eaters of beef and cook it in a large variety of ways. A beef- steak pie is better known across the water than here. It should be made of cold broiled beefsteak cut in thin slices across the grain. If any bit of the outside is burned, discard it, as it will make the whole dish bitter. Sprinkle the pieces of beef with flour, pepper, and salt, add a chopped onion and two cupfuls of gravy made of melted butter, flour and water (the flour rubbed smoothly into the butter and boiling water added). Bake in a pudding-dish with a biscuit- .crust

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