|
Classic
Cook Books
< last page | next page >
page 103
through the root end. Spiced brine for smoked beef or tongues will be generally
liked.
ROAST BEEF PIE WITH POTATO CRUST.
When you have a cold roast of beef, cut off as much as will half fill a
baking-dish suited to the size of your family; put this sliced beef into a
stew-pan with any gravy that you may have also saved, a lump of butter, a bit of
sliced onion, and a seasoning of pepper and salt, with enough water to make
plenty of gravy; thicken it, too, by dredging in a tablespoonful of flour; cover
it up on the fire, where it may stew gently, but not be in danger of burning.
Meanwhile there must be boiled a sufficient quantity of potatoes to fill up your
baking-dish, after the stewed meat has been transferred to it. The potatoes must
be boiled done, mashed smooth, and beaten up with milk and butter, as if they
were to be served alone, and placed in a thick layer on top of the meat. Brush
it over with egg, place the dish in an oven, and let it remain there long enough
to be brown. There should be a goodly quantity of gravy left with the beef, that
the dish be not dry and tasteless. Serve with it tomato sauce, Worcestershire
sauce or any other kind that you prefer. A good, plain dish.
ROAST BEEF PIE.
Cut up roast beef, or beef steak left from a previous meal, into thin slices,
lay some of the slices into a deep dish which you have lined on the sides with
rich biscuit dough, rolled very thin, (say a quarter of an inch thick); now
sprinkle over this layer a little pepper and salt; put in a small bit of butter,
a few slices of cold potatoes, a little of the cold gravy, if you have any left
from the roast. Make another layer of beef, another layer of seasoning, and so
on, until the dish is filled; cover the whole with paste, leaving a slit in the
centre, and bake half an hour.
BEEF STEAK PIE.
Cut up rump or flank steak into strips two inches long and about an inch wide.
Stew them with the bone in just enough water to cover them until partly cooked;
have half a dozen of cold boiled potatoes sliced. Line a baking-dishwith pie
paste, put in a layer of the meat with salt, pepper, and a little of thinly
sliced onion, then one of the sliced potatoes, with bits of butter dotted over
them. Then the steak, alternated with layers of potato, until the dish is full.
Add the gravy or broth, having first thickened it with brown flour. Cover with a
top crust, making a slit in the middle; brush a little beaten egg over it, and
bake until quite brown.
< last page | next page >
Classic
Cook Books
|
