Cold Pie (Beef)

Ingredients

• a large slice of bacon
• one tablespoonful of chopped parsley
• half a teaspoonful finely minced onion
• salt
• some freshly-ground black pepper
• a dust of curry powder
• a pint of water
• a blade of mace
• twelve whole peppers
• a clove

Method

1. 1

   Mix bacon with parsley, onion, salt, pepper, and curry.

2. 2

   Roll beefsteak slices with the mixture, pack in a stewpan, fry, add water, and cook gently for an hour.

3. 3

   Prepare vegetable stock and strain.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 110. The excerpt below is the record exactly as published.

Cold Pie (Beef). Pass a large slice of bacon twice through a meat chopper STANDARD COOKERY. 159 and mix it with one tablespoonful of chopped parsley, half a teaspoonful finely minced onion, salt, some freshly- ground black pepper, and a dust of curry powder. Cut some beefsteak into rather thin slices which should be as nearly as possible two and a half inches square; spread a small quantity of the bacon mixture on the pieces of meat, and roll them up. Rub a stewpan over with fresh beef dripping, and pack the beef rolls tightly into it; place a piece of greased paper over the meat, then cover the pan and fry it for a few minutes, add a quarter of a pint of water, and let it cook very gently on a moderately hot stove for an hour. During the time the meat is cooking prepare some vegetable stock thus: — Cut a small onion, two young carrots and a piece of turnip into slices and put them into a small saucepan with a pint of water, add a blade of mace, twelve whole peppers, a clove

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