Home › The Principles of Cookery › Beef Pie, Raised

Beef Pie, Raised

Cover the sides of a raised pie-mould with butter, and put a lining of paste, made in the following manner, neatly into it. Chop a quarter of a pound of suet, put it into a stewpan with a quarter of a pound of butter and a pint of water; when boiling, pass this through a sieve into two pounds of flour, and stir it with a spoon until the heat has gone off. When the dough, or paste, is quite smooth, roll it out, and it is ready for the lining. Take two pounds of rump steak and cut them into small collops; season them with minced parsley, pepper, and salt; dust them with flour, and lay them round the mould; fill it with alternate layers of potatoes, thinly sliced, and meat. Make a lid for the mould with some of the paste, brush it over with beaten egg, and bake about three hours and a half. Put an ornamental center to the cover, that it may be more easily raised to throw in some gravy as soon as it is baked. Probable cost, 3s. 10d.