A Beef-steak Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Beat the rump steaks with a rolling pin.
Season the steaks with pepper and coarse sea salt to taste.
Assemble and bake
Make a pie crust and lay the seasoned steaks in the dish.
Pour in enough water to half fill the dish.
Cover with the pie crust and bake well at 350°F (175°C).
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 the long bake.
- Pie crust
- Encloses the filling and browns in the oven, forming a sealed top.
The step that matters
Bake well at 350°F (175°C). Beef needs enough time at moderate heat for its connective tissue to break down and turn tender. Undercooking leaves the meat tough, so the pie should be baked thoroughly.
“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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