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BEEF STEAK PIE

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)

BEEF STEAK PIE (Entree)

 
PROPORTIONS.--For five persons:

Beef tenderloin........4 to 5 lbs.

Flour..................1 lb.

Butter.................6 tablespoonsful.

Water..................1 glassful.

Onion..................2 pieces.

Potatoes...............6.

Hard boiled eggs......3.

Egg...................1.

Stock..................1 glassful.

Worcestershire sauce...1 table spoonful.

Salt and pepper........To suit the taste.

Time.--1½ hour.


PREPARATION.
1st. Make a pie paste with 1 lb. flour, 4 tablespoonsful butter, 1 glassful water and a little salt; divide this dough in 2 parts and roll both quite thin.

2d. Place one half in a baking dish or tin, taking care that the dough falls over the edge about 1/2 inch (to be folded after over the upper crust of the pie).

3d. Cook the tenderloin as indicated* and when half cooked place in the baking dish with 3 hard boiled eggs sliced, 6 boiled potatoes sliced.

4th. Put in the pan in which this has been fried 1 glass stock, 1 tablespoonful Worcestershire sauce, some salt and pepper, stir well the whole and pour over the steaks.

5th. Place the upper crust, fold the edges of the lower crust over the edge of the upper, make a slit in the middle of the crust, brush with a beaten egg, and bake for about one hour.

* Slice the tenderloin about 1 inch thick. Let brown in butter in a shallow stew pan or a frying pan for five to ten minutes.
 

The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/