BEEFSTEAK PIE
2 lb. Of beefsteak;
Pepper, salt, and cayenne;
½ pint of water or stock;
½ lb. Of rough puff pastry;
1 onion;
1 tablespoonful of flour;
Yolk of 1 egg;
Parsley.
Mix together the flour, salt, pepper, and cayenne on a plate.
Cut the meat up into small pieces, cut up a very little fat, dip each piece into the seasoned flour,
and place them in a pie-dish. The dish should be filled enough to raise the crust in the middle.
Pour in enough stock or water to about half fill the dish and add the sliced onion.
Wet the edge of the pie-dish, put a border of the pastry round it, moisten it with a little water,
and put on the lid of pastry. Trim and knock up the edges with the back of a knife,
make a hole in the centre of the lid, and ornament round the hole with leaves of pastry.
Brushover lightly with the beaten yolk of egg within 1 inch of the outer edge.
Bake in a hot oven for 1½ hours. the pie from the oven and place it on a lace paper on a suitable dish.
Garnish with parsley. Serve hot or cold.
For 5 or 6 persons.
Time - 1½ hours.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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