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📝 Description
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🥘 Ingredients
3 lbs. of rump-steak, seasoning to taste of salt, cayenne, and black pepper, crust, water, the yolk of an egg.
👨🍳 Method
Have the steaks cut from a rump that has hung a few days, that they may be tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about 3 inches long and 2 wide, allowing a _small_ piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper, and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with paste (see Pastry); brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves, or pieces of paste cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg; make a hole in the top of the crust, and bake in a hot oven for about 1-1/2 hour.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Beef-Steak Pie this week, and I must say, the humble pie crust is the star of the show. I found that the pastry, brushed with egg yolk, turns a beautiful golden brown and provides a delightful crisp contrast to the tender, slow-cooked steak beneath. I was surprised by how much I enjoyed the simplicity of the seasoning — just salt, pepper, and a hint of cayenne. It lets the beef shine, and the water added to the dish creates a subtle, savory gravy. This recipe is perfect for the weeknight cook looking to elevate their midweek meal without too much fuss. The prep is straightforward, and the long baking time means you can set it and forget it while you catch up on your favorite shows. The result is a comforting, hearty pie that's sure to become a staple in your modern kitchen. Next time, I might experiment with adding some vegetables to the filling, but as it stands, this vintage recipe is a winner.
