Roast Beef Pie

Ingredients

• Cut up roast beef, or beefsteak
• a little pepper
• a little salt
• a small bit of butter
• a few slices of cold potatoes
• a little of the cold gravy
• cover the whole with paste

Method

1. 1

   Layer thin slices of roast beef in a deep dish lined with biscuit dough.

2. 2

   Season with pepper and salt, add butter, potatoes, and gravy.

3. 3

   Repeat layers until filled, cover with paste, and bake for half an hour.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 70. The excerpt below is the record exactly as published.

ROAST BEEF PIE WITH POTATO CRUST. When you have a cold roast of beef, cut off as much as will half fill a baking-dish suited to the size of your family; put this sliced beef into a stewpan with any gravy that you may have also saved, a lump of butter, a bit of sliced onion and a seasoning of pepper and salt, with enough water to make plenty of gravy; thicken it, too, by dredging in a tablespoonful of flour; cover it up on the fire, where it may stew gently, but not be in danger of burning. Meanwhile there must be boiled a suflBcient quantity of potatoes to fill up your baking-dish, after the stewed meat has been transferred to it. The potatoes must be boiled done, mashed smooth, and beaten up with milk and butter, as if they were to be served alone, and placed in a thick layer on top of the meat. Brush it over wtih egg, place the dish in an oven, and let it remain there long enough to be brown. There should be a goodly quantity of gravy left with the beef, that the dish be not dry and tasteless. Serve with it tomato sauce, Worcestershire sauce or any other kind that you prefer. A good, plain dish. ROAST BEEF PIE. Cut up roast beef, or beefsteak left from a previous meal, into thin slices, lay some of the slices into a deep dish which you have lined on the sides with rich biscuit dough, rolled very thin (say a quarter of an inch thick); now sprinkle over this layer a little pepper and salt; put in a small bit of butter, a few slices of cold potatoes, a little of the cold gravy, if you have any left from the roast. Make another layer of beef, another layer of MEATS. 113 seasoning, and so on, until the dish is filled; cover the whole with paste

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