Beefsteak Pies
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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.
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Ingredients
- 2 lb chuck steak
- 1 tsp salt
- 2 tbp flour
- 3 tbp cold water
- 1 c cooked carrots
- 2 c cooked potatoes
- 1 c cooked celery
- 6 cooked medium-sized onions
Method
- 2 lb chuck steak, 1 tsp salt, ⅛ tsp pepper, 2 tbp flour, 3 tbp cold water, 1 c cooked carrots, cut in cubes, 2 c cooked potatoes, cut in cubes, 1 c cooked celery, cut in pieces, 6 cooked medium-sized onions, 2 tbp shortening.
- Wipe meat with a clean damp cloth;
- cut in 1″ cubes and sprinkle with salt and pepper;
- cover meat with boiling water and simmer for 1 hr or until meat is tender;
- put the meat in a baking dish;
- thicken the stock with the flour mixed to a paste with the water;
- add carrots, potatoes, celery and onions;
- pour the gravy over it and dot with shortening;
- add more seasoning if necessary;
- cover top with plain pastry;
- bake in a quick oven 10 min;
- reduce heat to a moderate oven;
- bake 20 to 25 min.