Beefsteak Pie

Ingredients

• a piece of the fillet steak of beef weighing about a pound
• the same of coarser meat for gravy
• an ounce of butter
• four ounces of onion
• two of carrot
• one of turnip
• one of celery
• a gill of the gravy
• a well-beaten egg
• cover the whole with a good light crust

Method

1. 1

   Melt butter, fry vegetables, add coarser meat, and make gravy.

2. 2

   Cut steak into slices, roll with bacon, and layer in a pie dish with potatoes.

3. 3

   Moisten with gravy, cover with pastry, and bake for 1 to 1.25 hours.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 53. The excerpt below is the record exactly as published.

an ounce of butter ; when tender drain them, and with half a pint of their cutsson make a white sauce, teans^in ^ ^ using half an ounce of butter and half an the Dutch ounce of flour ; when ready, take off the fire, stir in the yolk of an egg and a dessert-spoonful of finely minced parsley. Warm up the beans in this and serve. The addition of a little liqueur or brandy is a great improvement to banana fritters ; indeed all who have tried pineapple fritters with rum will not hesitate to apply the same test to this fruit, The rum or liqueur should be poured over the sliced bananas like a marinade an hour before they are cooked ; a dessert-spoonful will suffice. The batter (page 10) sliould not be too thick, and do not forget to have the bath of fat hot enough. Drain ii8 FIFTY DINNERS. and dry thoroughly. Dust over your fritters before serving them a nice coating of finely sifted white sugar, and send lemons cut into quarters with them. The native cook of India simply flours the fillets of banana and fries them gently in a small quantity of melted butter, dusting sugar over them. These, however, are apt to be greasy unless carefully managed, and they cannot be called beignets. For these part of a dried haddock will be required — say a tablespoonful of haddock freed from bone and skin for each toast two and a half inches long by two inches wide. Having picked the meat from a cooked fish, pound it in a mortar with a piece of butter to assist the operation, and one fillet of anchovy freed from oil. Season with a dust of Nepaul pepper. Put a gill of white sauce in a little stewpan, stir in the pounded fish, heat thoroughly over the fire without boiling, add the yolk of an egg or a spoonful of cream, and arrange the mixture on the toasts, which should have been separately fried in butter, and kept as hot as possible in the mouth of the oven. MENU XXVI. {February or March.) Puree de tomates. Mulet au gratin. Pate de boeuf dans un plat. Omelette soufllee aux macarona. “ Kidney toast.” A PINT and a half of plain stock uncolourcd made from veal or chicken bones with herb and vegetable flavour- ing, and a pound of tomatoes, will be re- quired for this soup. Pick olT the stalks, wash and dry the tomatoes, and cook them exactly as for the puree in Menu viii. up to the passing through the sieve. When dinner-time is at hand, you must amalgamate the pulp and stock in the pre- scribed way ; — Melt half an ounce of butter at the bottom of a saucepan, work half an ounce of flour into it till it looks smooth, then add a little stock, a little purec.^ and so on by degrees till you have exhausted your supply, let the soup come to the boil to thicken properly, skim, strain, and then serve it with crotUons of fried bread. Choose a nice grey mullet, and threepennyworth of picked shrimps. Try the latter, and if very salt plunge them into hot water for half a minute and then into cold ; do not soak them or they will lose their flavour ; drain dry and pound them thoroughly in a mortar with iig 120 FIFTY DINNERS. half an ounce of butter and two tablespoonfuls of bread-crumb soaked in milk : pass this through the sieve, and season it with a teaspoonful of finely minced parsley, one of chervil, and one of chives, or the green stem of a young onion ; give this a dust of pepper, mace, and salt, and work it together thoroughly with a well-beaten egg. Now lay your mullet on a board, wipe it dry, fill it with the shrimp stuffing, and sew up the fish securely. Butter a fireproof dish, place the mullet therein, pour a breakfast-cupful of broth round it, shake a thin layer of raspings over its surface, spread a few small pieces of butter upon the top of it, and bake for about ten minutes or a quarter of an hour in a Dutch oven if possible, or in a moderate oven. A pat of inattre d"' hotel butter should be placed on the top of the mullet before serving, and a spoonful or two of sauterne, hock, graves, or chablis, poured over it during the baking, will be found an improve- ment : baste now and then during the cooking, and serve in the dish in which it was cooked. This is a pie that can be eaten hot. Buy a piece of the fillet steak of beef weighing about a pound, and the same of coarser meat for gravy. With ^lenfbeef^'^^' letter commence the making of the steak pie. gr^vy in this way : — Melt an ounce of butter in a stewpan, put into it four ounces of onion, two of carrot and of turnip, one of celery, and a sprinkling of parsley ; fry gently over a low fire for five minutes, then lay over the vegetables the coarser meat cut up into thin slices. Continue the frying till a light brown glaze forms at the bottom of AN EXCELLENT BEEFSTEAK PIE. I2I the pan, then dilute with two pints of warm broth or water and simmer gently part covered till the liquid is half reduced. Then strain, cool, skim, and use as required. When the broth is ready cut the piece of steak into neat slices a quarter of an inch thick, and about three inches long ; place the slices on a flat dish and upon each slice lay a thin one of boiled bacon ; give the whole a dusting of spiced pepper. Roll them up (each separately) and give them an external dust- ing of spiced pepper. Take a pie-dish — one of the brown French stoneware for choice — rub it well with a shallot, butter it, arrange a bed of sliced raw potato over the bottom of it, and upon that place a layer of the rolled slices, setting them closely ; repeat the pro- cess, adding another layer of rolled beef slices, till the dish is packed ; garnish the surface with pieces of hard- boiled egg, moisten with a gill of the gravy, and cover the whole with a good light crust

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