Sea Pie

Ingredients

• two and a-half pounds of Buttock Steak
• a moderate-sized carrot
• a moderate-sized turnip
• a small onion
• a couple of potatoes
• three-quarters of a pound of suet
• half a pound of flour
• a pinch of salt
• a teaspoonful of baking powder

Method

1. 1

   Cut the steak into pieces, layer with vegetables in a saucepan, cover with water, and boil.

2. 2

   For the crust, chop suet finely, mix with flour, salt, and baking powder, then add cold water to form a stiff paste.

3. 3

   Roll out, cover the meat, and simmer for 1.5 hours.

4. 4

   Serve with gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 94. The excerpt below is the record exactly as published.

Sea Pie. Tea-cakes. Pudding1 cut into slices Potatoes. Dry Toast. and toasted. Boiled Lentils. Honey. Fig Pudding. Brown and White Bread and Cheese. Butter. Corn Flour Milk. Marketing. For the Day.— Fresh Whiting (see January 17th) ; two and a-half pounds of Buttock Steak (see Marketing, January 1st) ; quarter of a pound of Suet ; half a pound of Figs; two or three baking Apples; one-pennyworth of Parsley ; Potatoes ; Cabbage. For To-morrow.— A tin of Mock Turtle Soup ; a Fillet of Veal weighing about eight pounds (see February 25th). The fillet of veal is the thick part of the leg. The butcher will be prepared to take out the bone, and should send a piece of loose skin with the meat. Half a pound of Bacon, if this is not in the house (see January 3rd) ; two-pennyworth of Watercress ; Dried Sprats for breakfast on Monday ; a bundle may be allowed for each person. Breakfast. — Dried Haddock (January 27tli), bought March 13th ; Tea-cakes (February 14th) ; Corn Flour Milk (June 19th). Luncheon. — Bubble and Squeak ( see January 22nd) ; Plum Pudding, served a second time ( see Suet Dumpling, March 6th). Dinner. — Fried Whiting ( see January 17tli). Sea Pie. — Cut the buttock steak into neat pieces, convenient for serving. If the meat is cut with the grain it will be more likely to be tender. Skin, wash, and cut into small pieces, a moderate-sized carrot, a moderate-sized turnip, and a small onion ; a couple of potatoes can be added if liked. If not wanted immediately, turn the vegetables into cold water. Put a layer of meat into a saucepan, sprinkle pepper and salt over, then put in the cut-up vegetables and the rest of the meat ; pour in as much cold water as will barely cover the meat ; put it on the fire to boil while the crust is being made. If it should reach the boiling-point before the crust is ready, draw it back and let it simmer. To make the crust, skin the suet, free it from fibres, and chop it very finely. In many kitchens there is a mincing machine, which saves both time and labour in chopping suet. When this is not the case, and the suet has to be chopped with a knife, it is best i 174 A YEAR'S COOKERY. to shred it first very finely, then turn the pieces round and chop the suet a little at a time, using the knife as a lever — that is, keeping it down at the point, and raising the upper part only. When it gets sticky, a little hour should be sprinkled over it. In freeing the knife from suet, the fingers should not be drawn down the length of the blade, as that would cause the suet to come off in a lump that would have to be chopped over again. Rather it should be taken off with the fingers at once, and in small quantities. When the suet is chopped as fine as sifted bread-crumbs, rub it into three-quarters of a pound of hour, add a pinch of salt and a teaspoonful of baking powder

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