Beef-Steak Pie
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Beef-Steak Pie.
Cut the steak into pieces an inch long, and stew with the bone (cracked) in just enough water to cover the meat until it is half done. At the same time parboil a dozen potatoes in another pot. If you wish a bottom crust - a doubtful question - line a pudding-dish with a good paste, made according to the receipt given below. Put in a layer of the beef, with salt and pepper, and a very little chopped onion; then one of sliced potatoes, with a little butter scattered upon them, and so on, until the dish is full. Pour over all the gravy in which the meat is stewed, having first thrown away the brown and thickened with browned flour. Cover with a crust thicker than the lower, leaving a slit in the middle.
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Crust for Meat-Pies.
1 quart of flour.
3 tablespoons of lard.
2-1/2 cups milk.
1 teaspoonful of soda wet with hot water, and stirred into the milk.
2 teaspoonfuls of cream-tartar sifted into the dry flour.
1 teaspoonful of salt.
Work up very lightly and quickly, and do not get too stiff.
-----------
Beef-Steak Pie.
Cut the steak into pieces an inch long, and stew with the bone (cracked) in just enough water to cover the meat until it is half done. At the same time parboil a dozen potatoes in another pot. If you wish a bottom crust - a doubtful question - line a pudding-dish with a good paste, made according to the receipt given below. Put in a layer of the beef, with salt and pepper, and a very little chopped onion; then one of sliced potatoes, with a little butter scattered upon them, and so on, until the dish is full. Pour over all the gravy in which the meat is stewed, having first thrown away the brown and thickened with browned flour. Cover with a crust thicker than the lower, leaving a slit in the middle.
-----------
Crust for Meat-Pies.
1 quart of flour.
3 tablespoons of lard.
2-1/2 cups milk.
1 teaspoonful of soda wet with hot water, and stirred into the milk.
2 teaspoonfuls of cream-tartar sifted into the dry flour.
1 teaspoonful of salt.
Work up very lightly and quickly, and do not get too stiff.
