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Beefsteak Pie

  • 3 pounds of steak
  • salt, cayenne and black pepper to taste
  • crust
  • water
  • yolk of an egg
Take three pounds of steak, seasoning to taste, of salt, cayenne and black pepper, crust, water and the yolk of an egg. Have the steaks cut from a rump that has hung a few days, that they may be tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about three inches long and two wide, allowing a small piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with paste; brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves or pieces of paste, cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg, make a hole in the top of the crust, and bake in a hot oven for about an hour and a half. The addition of some sheep's kidneys is an improvement; or, if these cannot be had, some bullock's kidney, cut up small, is almost as good, and forms an excellent gravy.
Submitted by Cassyjean - Torrington, CT Sep 22, 2009 15 min 30 min 45 min
Recipe Rascal