Raised Beef Steak Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
For the pie filling
For the crust
Alternative crust for deep dish
Instructions (14)
  1. Take prime steaks of a rump of beef, cut the skin from the fat, beat the steaks with a chopper, cut them into middling-sized pieces.
  2. Pass the steak pieces with a bit of fresh butter, pepper, salt, lemon juice, and eschallots chopped.
  3. When the steak mixture is half done, put it into a dish until cold.
  4. Blanch oysters and strain them, preserving the liquor.
  5. Raise a crust.
  6. Put a layer of steak at the bottom of the pie crust.
  7. Add some oysters upon the steak layer.
  8. Continue layering steak and oysters alternately.
  9. Cover the pie.
  10. Ornament the pie.
  11. Bake the pie.
  12. When the pie is to be served up, put into it a good cullis, with the oyster liquor and some ketchup mixed with it.
Note for deep dish variation
  1. In the same manner as above, put steaks and oysters into a deep dish.
  2. Cover them with puff paste.
Original Text
Raised Beef Steak Pie. Take prime steaks of a rump of beef, cut the skin from the fat, beat the steaks[107] with a chopper, cut them into middling-sized pieces, then pass them with a bit of fresh butter, pepper, salt, lemon juice, and eschallots chopped, and when they are half done put them into a dish till cold. Blanch oysters, strain them, and preserve the liquor; then raise a crust, put a layer of steak at the bottom, some oysters upon it, and so alternately; cover the pie, ornament and bake it. When it is to be served up put into it a good cullis, with the oyster liquor and some ketchup mixed with it. N. B. In the same manner put steaks and oysters into a deep dish, and cover them with puff paste.
Notes
—