Sea Pie

Ingredients

• Chop finely two oz. of beef suet
• and mix with it four oz. of flour
• and a pinch of salt
• Cut into slices three-quarters of a pound of gravy beef
• season with salt and pepper
• Melt an ounce of butter or dripping
• fry in it an onion, peeled and chopped
• stir in half-ounce of flour
• Pour in gently three-quarters of a pint of stock or water
• and a dessert-spoonful of chopped parsley

Method

1. 1

   Chop finely two oz. of beef suet and mix with it four oz. of flour and a pinch of salt, add enough cold water and work into a fairly firm dough or paste.

2. 2

   Cut into slices three-quarters of a pound of gravy beef, put it on a plate, season with salt and pepper, and sprinkle with vinegar.

3. 3

   Melt an ounce of butter or dripping in a brown stewing-pan or baking dish, fry in it an onion, peeled and chopped.

4. 4

   When of a nice light brown stir in half-ounce of flour, and let it fry till brown.

5. 5

   Pour in gently three-quarters of a pint of stock or water and bring to the boil whilst stirring.

6. 6

   Now add the seasoned meat and a dessert-spoonful of chopped parsley.

7. 7

   Skim the stew as it simmers.

8. 8

   Roll out the suet paste to a round shape a little smaller than the lid of the stewing pan; place this carefully on top of the stew, cover the pan with the lid, and let the whole simmer on top of the stove or in the oven for about 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

Season with salt and pepper, add also a little finely chopped parsley, and place on top, just before serving, a few nicely fried bread croutons. Serve hot. Sea ip»tc. Chop finely two oz. of beef suet and mix with it four oz. of flour and a pinch of salt, add enough cold water and work into a fairly firm dough or paste. Cut into slices three-quarters of a pound of gravy beef, put it on a plate, season with salt and pepper, and sprinkle with vinegar. Melt an ounce of butter or dripping in a brown stewing-pan or baking dish, fry in it an onion, peeled and chopped. When of a nice light brown stir in half- ounce of flour, and let it fry till brown. Pour in gently three-quarters of a pint of stock or water and bring to the boil whilst stirring. Now add the seasoned meat and a dessert-spoonful of chopped Cassero

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