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Beef Steak Pie - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers



Beef Steak Pie - Meat - Kosher Recipes And Cooking - Jewish Food Cuisine - Modern Orthodox Recipe Book For Young Housekeepers 


Beef Steak Pie

Time—2½ hours



1½ lb. beef steak, ¾ lb. flour, ¼ lb. clarified dripping, 1 teaspoonful salt, ½ teaspoonful pepper.

Beat the steak well, cut it up into neat pieces. Mix 1 tablespoonful flour, salt, and pepper on a plate, and dip each piece of meat into the mixture. 

Put the pieces in a stew-pan, cover with cold water, and simmer gently about ½ hour, then turn the meat and gravy into a pie-dish.

Put the flour into a large basin with half a salt spoonful of salt, rub the dripping into it, and add by degrees enough cold water to make a stiff paste. 

Flour a board, roll the pastry out rather larger than the pie-dish, about one-third of an inch thick, cut a strip off, wet the edge of the dish, place the strip round it, wet the strip, and press the rest of the pastry on to it, trimming off the rough edges with a sharp knife. 

Make a hole in the top of the pie to allow the steam to escape whilst baking; ornament the top and edges and brush over with beaten egg. Bake for ¾ hour, putting it into the hottest part of the oven for a few minutes, then remove it to a cooler part.



Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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