Beefsteak Pie (French style)
From Royal baker and pastry cook, 1913
All dark-meat pies can be treated the same way.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
508Calories
57 gProtein
13 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein57 g
Carbohydrates13 g
Fiber2.6 g
Sugars7.1 g
Total Fat36 g
Saturated Fat8.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol536 mg
Sodium835 mg
Potassium1087 mg
Calcium121 mg
Iron6.8 mg
Magnesium61 mg
Phosphorus625 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.4 mcg
Vitamin C6 mg
Vitamin A152 mcg
Vitamin E1.4 mg
Vitamin K3.7 mcg
Vitamin B61.3 mg
Vitamin B126.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate75 mcg
Choline424 mg
Caffeine0 mg
Water368 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 65. The excerpt below is the record exactly as published.
Beefsteak Pie (French style). — Take a nice piece of beef, rump or sirloin, cut in small slices ; slice also a little raw ham ; put both in a frying-pan, with some butter and small quantity chopped onions; let them simmer together a short time on the fire or in the oven; add a little flour and enough stock to make sauce; salt, pepper, chopped parsley, and a little Worcestershire sauce as seasoning ; add also a few sliced potatoes, and cook to¬ gether for about 20 minutes ; put this into a pie-dish, with a few slices of hard-boiled eggs on the top, and cover with a layer of Royal biscuit dough
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