Meat Pie

Ingredients

• Make a crust as for pies
• Cut the beef in rather small pieces
• season with salt
• and pepper
• dot with small pieces of butter
• Squeeze a little lemon-juice over all
• add gravy if available
• add water to the meat

Method

1. 1

   Line a deep dish with crust, layer the meat with butter, add gravy or water, cover with a crust, and bake for forty-five minutes.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 62. The excerpt below is the record exactly as published.

season with salt and pepper. Pour the gravy over and around the heart. BAKED HEART. This is prepared the same as the stew. When done, the cloth is removed and the heart placed in a pan in a very hot oven and browned. Serve with the gravy the same as the preceding. CREAMED DRIED BEEF. This makes a very satisfactory breakfast dish. The beef should be shaved thin by the butcher. One-half pound of beef. Two table-spoonfuls of butter. One cupful of milk. One tea-spoonful of flour. One-eighth tea-spoonful of pepper. Place the butter in a stew-pan, and when melted add the beef. Stir until the slices begin to curl ; then add the milk. When this boils up, stir in the flour wet with two table-spoonfuls of milk. Season with the pepper, and serve on toast or plainly, as preferred. 150 .THE PATTERN COOK-BOOK. BEEF a la Mode. Two pounds of beef. Two table-spoonfuls of beef or pork drippings. One onion, sliced thin. One bay-leaf. One lemon, cut in slices. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. One-quarter tea-spoonful of ground allspice. One-quaiter tea-spoonful of cloves. One-eighth tea-spoonful of mace. The meat used for this purpose may be from the round or any other part that is lean. Cut it into pieces of about three ounces weight, and dredge well with flour. Put the beef drippings and the sliced onion in a large stew-pan, and when hot, put in the meat and stir con- stantly for ten minutes. Dredge in more flour until the mixture is well thickened, adding the ba3Meaf, which should be broken, and sprinkling in the spices, which should be well mixed together ; add also the salt and pepper and sliced lemon. When these have been well stirred together, pour in gradually, still stirring, enough water to cover the meat. Place the cover on the stew- pan, and simmer gently for four hours. USES FOR COOKED BEEF. There is a good-sized book written on this subject. As there are about two hundred ways of utilizing cold beef, there can never be any excuse for wasting a parti- cle. BEEF BALLS. One large pint of chopped beef. One scanty pint of fine bread-crumbs. ME A TS. 151 One and a-half tea-spoonfuls of salt. One-half tea-spoonful of pepper. One tea-spoonful of sage. One table-spoonful of butter. One egg. One small stalk of celery. One sprig of parsley. One table-spoonful of chopped onion. Milk to moisten the whole. The seasoning of these balls may be made with what is available, the celery, parsley or sage being used if con- venient; but the onion is a necessity, for the balls are perfectly tasteless without some seasoning of this sort. The butter is not used if there is an equal quantity of fat on the beef. Add the seasoning to the bread-crumbs ; then chop the onion, celery and parsley fine, and when they are well mixed, put them with the chopped meat. Add the beaten egg, mixing all well together ; and lastly stir in the milk. The exact quantity of milk is hard to give. There should be enough to nicely moisten the mass so it may be made into smooth cakes. Form the mixture into cakes with the hands, and flour each side before fry- ing. They should be cooked for five minutes in very hot fat. Lamb or mutton chops that may be left over from a former meal, or the tough ends of steaks, will do nicely for these balls. COOKED BEEF IN TOMATO. Cut the beef into thin slices, if possible ; if this cannot be done, have the pieces about the size of a large oyster. Place them in a frying-pan, and add a few spoonfuls of canned tomato, nearly covering the meat. Add butter 152 THE PA TTERN COOK-BOOK. salt and pepper, and stew slowly, with the cover on the pan, for half an hour. Serve on a platter. BEEF ON TOAST. Finely chop the beef, which may be the ends of steaks or the remnants of a roast. Season with salt and pepper. For each pint of meat stir in a table-spoonful of flour, mixing thoroughly. Place the meat in a small stew-pan, and pour in enough milk to nearly cover. Simmer gently for ten minutes, and add a table-spoonful of butter. It is better not to use the fat of the beef when chopping it up, for the butter imparts a much better flavor to the whole. Toast six slices of bread, arrange them on a platter, spread the beef upon them, and serve at once. It is surprising what a really small quantity of meat will suffice for a breakfast when served in this way. shepherds' pie. One quart oi cold beef. Three table-spoonfuls of butter. Two table-spoonfuls of flour. One pint of water. Eight large potatoes". One cupful of hot milk. Salt and pepper. Cut the meat into thin slices, and season with salt and pepper. Place the meat in an earthenware dish, and over it pour a sauce made as follows : Put two table- spoonfuls of butter into a frying-pan, and when hot, add the flour. Stir until brown, and pour in the water. Season with salt and pepper, and boil for three minutes. Pare, boil and mash the potatoes, and add to them the ME A TS. I 5 3 boiling hot milk, the " other spoonful of butter, and salt and pepper to taste. Spread this preparation over the sauce and bake for thirty minutes. Other meats beside beef may be used for this dish. MEAT PIE. Make a crust as for pies (see " Desserts "), roll it rather thickly, and line a deep dish with it. Cut the beef in rather small pieces — about the size of an oyster — , slic- ing it thinly if possible. Dredge well with flour, and sea- son with salt and pepper. Place a thick layer of meat in the dish, and dot it with small pieces of butter, add another layer and more butter, and so continue until all the meat is used. Squeeze a little lemon-juice over all. If there should be any gravy left from roast meat, add a few drops of Worcestershire sauce, and pour it over the meat. In this case use less butter through the meat. If there is no gravy, add water to the meat

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