Beefsteak Pot Pie

Name: Beefsteak Pot Pie
Yield: 4 servings
Ingredients: Make a paste of suet and flour, in proportion 1 of suet to 2 of flour; cut beefsteak in pieces; Season with salt, pepper and onions; add a little flour and water to make the gravy

From Royal Victoria cook book, 1900

Serves 4

Ensure the paste is sealed well to retain moisture.

Presented as published in 1900. 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

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 12. The excerpt below is the record exactly as published.

BEEFSTEAK POT PIE.—Make a paste of suet and flour, in proportion 1 of suet to 2 of flour. Roll out the paste and put in a dish, then cut beefsteak in pieces. Season with salt, pepper and onions, add a little flour and water to make the gravy

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