Sea-Pie

Ingredients

• 4 lb. beefsteak
• 1 carrot
• 2 onions
• 1 teaspoonful salt
• 4 teaspoonful pepper
• 4 teaspoonful baking-powder
• 4 turnip
• 4 lb. flour
• 4 lb. suet
• Water

Method

1. 1

   Cut the steak in small pieces, and lay it in the bottom of a stew-pan.

2. 2

   Add the vegetables, cut in slices; season with salt and pepper.

3. 3

   Pour in half a pint of cold water.

4. 4

   Cover, and let heat while the crust is being prepared.

5. 5

   Make a stiff paste with the flour, suet, baking powder, salt, and as little water as possible.

6. 6

   Roll out exactly the size of the stew-pan.

7. 7

   Fit closely above the vegetables.

8. 8

   Simmer for two hours, keeping the lid of the pan closed.

9. 9

   Serve the meat and vegetables in a hot dish, pour the gravy over, and lay the crust cut into four pieces on top.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 61. The excerpt below is the record exactly as published.

SEA-PIE — BISCUIT — TREACLE PUDDING. 109 SEA-PIE. 4 lb. beefsteak. 1 carrot. 2 onions. $ teaspoonful salt. 4 teaspoonful pepper. 4 teaspoonful baking- powder. 4 turnip. 4 lb. flour. 4 lb. suet. Water. Cut the steak in small pieces, and lay it in the bottom of a stew-pan. Add the vegetables, cut in slices ; season with salt and pepper. Pour in half a pint of cold water. Cover, and let heat while the crust is being prepared. Make a stiff paste with the flour, suet, baking-powder, salt, and as little water as possible. Poll out exactly the size of the stew-pan. Fit closely above the vegetables. Simmer for two hours, keeping the lid of the pan closed. Serve the meat and vege- tables in a bot dish, pour the gravy over, and lay the crust cut into four pieces on top. BISCUIT PUDDING. 1 cupful broken biscuit or cake. 4 pint milk. 2 eggs. 1 oz. butter. Sugar to taste. Frequently there is an accumulation of biscuits and cakes in the house. The whole of these, provided they are not musty, may be made into light puddings. Break the calces into a basin, and pour the boiling milk on them. Sweeten and flavour to taste. When cool, add the beaten eggs. Put into a shape, and steam for half an hour. When ready, turn the pudding into a dish, and pour sweet sauce around it. Serve hot. TREACLE PUDDING. 4 lb. bread crumbs. 4 lb. flour. 4 lb. suet. 1 teaspoonful ground ginger. 4 lb. treacle. 4 teaspoonful carbonate of soda. 4 teaspoonful salt.

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