Name: Beefsteak Pie
Ingredients: 2 pounds of steak; 2 teaspoons of salt; 1 teaspoon of pepper; chopped herbs; ½ pint of water; 2 tablespoons of coloring; pudding paste (No. 317)

Beefsteak Pie

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare

Cut the steak into about twenty thin pieces, including fat.
Season the steak with salt, pepper, and chopped herbs.
Arrange the seasoned steak symmetrically in a pie dish, forming a high center.

Assemble and bake

Add the water mixed with coloring.
Cover with pudding paste, about ½ inch thick.
Bake in a slow oven at 300°F (150°C) for one hour.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Steak: Provides the meat filling, which becomes tender as it cooks slowly under the crust.
Pudding paste: Forms the covering crust that seals in steam and moisture while the pie bakes.
Water: Adds moisture to the filling so it steams and stays juicy during baking.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.