Dinner
Beef and tomato pie
Marion Harland’s original method for Beef and tomato pie, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut a pint of cold roast beef into small dice of uniform size, and mix with it two or three slices of bacon, also cut small.
- Line a deep dish with good puff paste, put a layer of the beef and bacon in the bottom of the dish, season with pepper and salt, cover with a layer of peeled and sliced tomatoes.
- Sprinkle with salt and pepper and dots of butter rolled in flour;
- Cover the top layer with bits of butter, then with a crust of puff paste, making holes in this for the escape of steam.
Historical transcription
Source method
- 1
Cut a pint of cold roast beef into small dice of uniform size, and mix with it two or three slices of bacon, also cut small. Line a deep dish with good puff paste, put a layer of the beef and bacon in the bottom of the dish, season with pepper and salt, cover with a layer of peeled and sliced tomatoes. Sprinkle with salt and pepper and dots of butter rolled in flour; add more meat and more tomatoes, until the dish is full. Cover the top layer with bits of butter, then with a crust of puff paste, making holes in this for the escape of steam. Bake until brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.