Dessert
Beefsteak pie
Beefsteak pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including cut two pounds of round steak into small squares.
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 two pounds of round steak into small squares.
- Cover (barely) with cold water and cook tender, very slowly.
- Cut two veal kidneys into cubes and (if you can get it) a sweetbread, blanched by throwing it into cold water, after parboiling it.
- Make a good gravy by thickening this liquor with a tablespoonful of butter rolled in browned flour, seasoning well with kitchen bouquet, onion juice, salt and pepper.
- Let it simmer two minutes.
- Arrange the beef, kidneys and sweetbread in neat layers in the dish, interspersing these with a dozen small oysters.
- Pour in the gravy, cover with a good crust, half an inch thick, and cook, covered, one hour;
Historical transcription
Source method
- 1
Cut two pounds of round steak into small squares. Cover (barely) with cold water and cook tender, very slowly. Cut two veal kidneys into cubes and (if you can get it) a sweetbread, blanched by throwing it into cold water, after parboiling it. Drain the liquor from the beef, and let both get almost cold. Make a good gravy by thickening this liquor with a tablespoonful of butter rolled in browned flour, seasoning well with kitchen bouquet, onion juice, salt and pepper. Let it simmer two minutes. Arrange the beef, kidneys and sweetbread in neat layers in the dish, interspersing these with a dozen small oysters. Pour in the gravy, cover with a good crust, half an inch thick, and cook, covered, one hour; then 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.