Yale Boat Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Ideal for picnics or excursions.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2336. The excerpt below is the record exactly as published.
Yale Boat Pie (an American recipe).— Lay three or four pounds of steak from the, under-cut of a round of beef in a middling- sized dish, having seasoned it with pepper and salt. Have a couple of chickens at hand, cut in pieces and seasoned ; place them on . the steak, and over them one dozen and a half of fresh fat oysters without the liquor. Add half a dozen fresh hard-boiled eggs, and after damping the bottom of the dish with half a pint of strong ale, cover the whole with fresh mushrooms, adding to these half a pound of glaze or plain neat's-foot jelly
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