Home › The Principles of Cookery › Beef Steak Pie

Beef Steak Pie

Take a pie-dish according to the size required; two pounds of fresh rump steak cut into long thin strips will make a good pie; lay out the strips with a small piece of fat on each, a seasoning of salt and pepper, and a dust of flour; two tea-spoonfuls of salt and one of pepper will be sufficient for the whole pie; roll up each strip neatly and lay it in the dish, and between each layer sprinkle a little of the seasoning and flour; a shred onion or shallot is sometimes liked, and a few oysters will be a great improvement; put an edging of paste round the dish, throw in water enough to cover the rolls of meat, and lay a crust of about half an inch thick over all; ornament the top tastefully, and bake for two hours in a moderate oven. Cost of steak, 1s. 3d. to 1s. 6d. per pound. Sufficient for four or five persons.