Oyster and Steak Pie

Ingredients

• a pint of oysters
• two pounds of round steak
• cut into strips two and one-half inches wide
• two tablespoonfuls of flour
• a teaspoonful of mixed herbs
• the same of salt
• half the amount of pepper
• a half cupful of cold lard
• a cupful of flour
• a half teaspoonful of salt
• two tablespoonfuls of ice-water

Method

1. 1

   Mix flour, herbs, salt, and pepper.

2. 2

   Dip meat strips in the mixture, place an oyster on one end, and roll up.

3. 3

   Place in a pie dish, add oyster liquor and stock to cover meat, dot with butter, cover with crust, and bake for 1.5 hours in a slow oven.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 28. The excerpt below is the record exactly as published.

a pint of oysters and two pounds of round steak, cut an inch thick. Cut it into strips two and one-half inches wide. Mix on a plate two tablespoonfuls of flour, a teaspoonful of mixed herbs, the same of salt and half the amount of pepper. Dip each piece of meat in this; placa an oyster on one end Mr. Ernest F. Kerr, Organist Olivet Baptist Church, has purchased a new 3 pedalled Morris Upright Piano from W. H. Leacu, 49 Metcalfe St. ‘‘ Ladies, have you seen the Morris ? ” , é 70 Please call and examine our $3.00 Boots in a F ans . the, latest yorles ian Colors. THE SHOEIST TP Si GEAR VAN Gere: Se, |p Ni Coady, | esr)! and roll up loosely: place in the bottom of a pie dish and pile up: well toward the centre. Pack the roll loosely, so the gravy may flow through and help cook them. Add the oyster liquor and enough stock to nearly cover the meat; dot with bits of butter. Cover with a flaky crust, and bake an hour and a half in a slow oven. For the crust, add a half teaspoonful of salt to a cupful of flour; cut into it a half cupful of cold lard; when dry and powdery like meal mix through with the knife two tablespoonfuls of ice-water

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