Skip to main content
Main

Beef-steak Pie

A pie filled with seasoned rump steaks and water, baked until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Beef-steak Pie

Beef-steak Pie

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Beat the rump steaks with a rolling pin.

  2. Season the steaks with pepper and coarse sea salt to taste.

Assemble and bake

  1. Make a pie crust and lay the seasoned steaks in the dish.

  2. Pour in enough water to half fill the dish.

  3. Cover the dish with the crust.

  4. Bake in a 400°F (200°C) oven until well baked.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Rump steaks
Provide the meat that becomes tender and flavourful during the long bake.
Pie crust
Encloses the filling and browns in the oven, forming a sealed top.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes