Beefsteak Pie
A historical recipe from The kitchen encyclopedia, by Swift & Company (1911).
A historical recipe
The kitchen encyclopedia, by Swift & Company (1911). Project Gutenberg eBook #33748.
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: raw meat or fish. Check current food-safety guidance before following this.
Source and licence
From The kitchen encyclopedia, by Swift & Company (1911). Digitised by Project Gutenberg, eBook #33748 (https://www.gutenberg.org/ebooks/33748). 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.
- Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.
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Ingredients
- 2 pounds uncooked meat
- 1/4 pound suet freed of membrane
- 1 cupful Swift's beef extract
- 1/4 teaspoonful pepper Put meat
- a pinch of salt
- 1 onion
Method
- Use the Flank Steak (7) or Round (5) 2 pounds uncooked meat cut in inch cubes 1 cupful flour 1 tablespoonful parsley chopped fine 1/4 pound suet freed of membrane and chopped fine 1 onion chopped fine 1 cupful Swift's beef extract or stock boiling hot 1 teaspoonful salt 1/4 teaspoonful pepper Put meat in deep pudding-dish and sprinkle over it parsley, onion, salt and pepper.
- To the suet add the flour, a pinch of salt, and sufficient ice water to moisten, but not to make wet.
- Knead a little until it can be rolled out in a crust large enough to cover the top of the pudding-dish.
- Pour the boiling stock over the meat.
- Spread the crust over it and cut a slit in the top.
- Brush over with milk and bake in a moderate oven one and a quarter hours.
- Serve in same dish with a napkin folded around it.