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Beefsteak Pie

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Beefsteak Pie

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Beat the rump steaks with a rolling pin.

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

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

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

Bake

  1. Cover with the crust and 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.

Explore the science

What each ingredient does

Rump steaks
Provide the meat that becomes tender and flavourful during baking.
Pie crust
Encloses the filling and browns in the oven to form 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.

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