Beefsteak and Oyster Pie
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: food kept without cooking or cold storage. Check current food-safety guidance before following this.
Also printed in: La cuisine creole (1885).
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
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Ingredients
- three pounds of lean beefsteak
- a tablespoonful of flour
- a pint of good beef broth
- four dozen oysters
Method
- Cut three pounds of lean beefsteak.
- Salt, pepper and fry quickly so as to brown without cooking through;
- then place in a deep dish.
- Get four dozen oysters, beard them, and lay them in the pan over the beef;
- season with salt and pepper.
- Take the gravy in which the steaks were fried, pour out some of the grease;
- dredge in a tablespoonful of flour, let it brown and add to it a pint of good beef broth, then put in a wine-glassful of mushroom catsup, some of Harvey’s or Worcestershire sauce;
- heat it, and let it boil up a few times, then pour it over the oysters and steak.
- When the gravy has become cool, cover the pie with a good puff paste, and bake it for an hour and a half.