735. BEEFSTEAK AND OYSTER PIE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the pie
For the preparation poured over the whole
Instructions (15)
  1. Cut three pounds of fillet of beef or rump-steaks into large scollops.
  2. Fry them quickly over a very brisk fire, so as to brown them before they are half done.
  3. Place them on the bottom of the dish, leaving the centre open, in two successive layers.
  4. Fill the centre with four dozen oysters previously parboiled and bearded.
  5. Season with pepper and salt.
  6. Warm the scollops of beef that have been fried in a saute or frying pan.
  7. Pour nearly all the grease out.
  8. Shake a tablespoonful of flour into it.
  9. Stir this over the fire for one minute.
  10. Add a pint of good gravy or broth, two tablespoonfuls of mushroom-catsup, an equal quantity of Harvey sauce and the liquor from the oysters.
  11. Stir the whole over the fire.
  12. Keep it boiling for a quarter of an hour.
  13. Half an hour after this sauce has been poured into the pie, cover it with puff-paste in the usual way.
  14. Bake it for an hour and a half.
  15. Serve.
Original Text
735. BEEFSTEAK AND OYSTER PIE. CUT three pounds of fillet of beef or rump-steaks into large scollops, fry them quickly over a very brisk fire, so as to brown them before they are half done; then, place them on the bottom of the dish, leaving the centre open, in two successive layers; fill the centre with four dozen oysters previously parboiled and bearded, season with pepper and salt, and pour the following preparation over the whole: Warm the scol- lops of beef have been fried in a saute or frying pan; pour nearly all the grease out, and shake a table-spoonful of flour into it; stir this over the fire for one minute, then add a pint of good gravy or broth, two table-spoonfuls of mushroom-catsup, an equal quantity of Harvey sauce and the liquor from the oysters; stir the whole over the fire, and keep it boiling for a quarter of an hour. Half an hour after this sauce has been poured into the pie, cover it with puff-paste in the usual way, bake it for an hour and a half, and serve.
Notes
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