Beefsteak Pie al'Anglaise

Ingredients

• two pounds of lean beef
• two sliced onions
• one ounce of butter
• two tablespoonfuls of flour
• one quart of water or white broth
• a pinch of salt
• a pinch of pepper
• a bouquet
• two hard-boiled eggs
• pie-crust

Method

1. 1

   Slice the beef and onions, stew with butter for ten minutes, stir in flour, moisten with water or broth, season, add bouquet, cook for twenty minutes, remove bouquet, fill a deep dish, layer sliced eggs, cover with pie-crust, glaze with egg yolk, and bake until light brown for about eight minutes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 167. The excerpt below is the record exactly as published.

Beefsteak Pie al'Anglaise. — Slice two pounds of lean beef in half- inch-square slices, add two sliced onions, and stew together in a sauce- -pan with one ounce of butter for ten minutes, stir in two tablespoonfuls of flour, and mix well; moisten with one quart of water or white broth (No. 99), still stirring. Season with a pinch each of salt and pepper, and add a bouquet (No. 254) ; let cook for twenty minutes, take out the bouquet, and fill a deep dish with the above preparation. Cut two hard-boiled eggs in slices, and lay them on top, cover with pie-crust (No. 1077), glaze the surface with egg yolk, and bake a light brown color for about eight min- utes in the oven; then serve. 488. Beefsteak Pie a PAme'ricaine.— Proceed the same as for No. 487, but lising in place of the eggs one pint of potatoes cut with a vege- table-scoop, also one ounce of lard, cut in small pieces, and cooking them with the beef the same length of time. 489. Corned Beef with Spinach. — Take three pounds of rump or brisket of corned beef, and put it into a saucepan, covering it with fresh water; boil briskly for an hour and a half, and serve w'th boiled spinacfy a 1'Anglaise (No. 940). 490. Corned Beef with Kale-sprouts. — The same as for the above, only adding two quarts of kale-sprouts, half an hour before the beef is cooked, then arrange the cooked kale-sprouts on a dish, and put the corned beef over, and serve. 491. Sirloin Steak, or Entrecote a la Bordelaise. — Procure two sirloin steaks of one pound each ; season them with one pinch of salt and half a pinch of pepper. Baste on both sides with half a tablespoonful of oil, and put them on a broiler over a bright charcoal fire ; broil them for six min- utes on each side, and then place them on a hot serving-dish. Pour a pint of Bordelaise sauce (No. 186) over the steaks, being careful to have the rounds of marrow on top of the steaks unbroken, and serve very hot. (Broiled sirloin steaks are all to be prepared as above, only adding dif- ferent sauces or garnishings). 492. Sirloin Steak a la Bearnaise. — Prepare and broil two sirloin steaks as for No. 491, and when cooked, pour over half a pint of Bearnaise sauce (No. 166), and serve. 498. Sirloin Steak a la Moelle.— Broil two sirloin steaks as for No. 491, take half a pint of Madeira sauce (No. 185), and to it add six drops- of tarragon- vinegar, also the marrow of one marrow-bone cut in round slices. Boil once only, then pour the sauce over the steaks, and serve very hot. 494. Sirloin Steak Larded a la Duchesse. — Procure a piece of four pounds of tender sirloin, pare and trim it nicely, taking out the bones; lard it over the top with a small larding-needle, and season with half a pinch of salt

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