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Beef-Steak Pie

A pie filled with rump steak, seasoned with pepper and sea salt, baked with a pie crust and water.

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

Beef-Steak Pie

Ingredients

Directions

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 good pie crust and lay the steaks in it.

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

  3. Cover with the pie crust and bake well.

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 forms the baked pastry top and shell.

“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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