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Beefsteak Pie

A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). 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.

Associated with Jewish by the book is about Jewish cookery (Jewish cooking); 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.

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Ingredients

Method

  1. Cut up two pounds of chuck steak;
  2. put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon.
  3. Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces.
  4. Make ready a crust as follows: Boil four or five large floury potatoes;
  5. when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat;
  6. mix it with two well-beaten eggs;
  7. then put a layer of it around the bottom and sides of a deep pie-dish;
  8. lay in the stew, cover with the balance of the potato;
  9. brush it over with the yolk of an egg and bake in a quick oven till brown.