923.—SEA PIE.
Ingredients.—1 lb. of beefsteak, ¾ of a lb. of suet paste (see pastes), 1 small onion, 1 carrot, pepper and salt.
Method.—Cut the steak into thin slices about 3 inches square, put them into a shallow stewpan, season with salt and pepper, barely cover the slices with boiling water, put on the lid, and simmer gently. Slice the carrot thinly, cut the onion into small pieces, and add them to the meat. Make the paste as directed, roll it into a round rather less than the top of the stewpan. Lay this on the top of the meat when it has simmered for ½ an hour, replace the lid, and continue the cooking for 1½ hours longer. When the pie is done, cut the paste into 4 pieces, and remove them carefully from the stewpan to a plate; arrange the meat and vegetables neatly on a hot dish, and place the crust on the top.
Time.—About 2¼ hours. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 4 persons.
924.—SLICED AND BROILED BEEF. (Fr.—Bœuf Grillé aux Pomme de Terre.)
Ingredients.—Slices of cold roast beef, potato ribbons, frying-batter, frying-fat, salad-oil or oiled butter, salt and pepper.
Method.—Brush the slices of meat over with salad oil or oiled butter, broil over a clear fire, and season carefully with salt and pepper. Dip the potato ribbons into the prepared batter, fry them rather slowly in a deep pan of hot fat until crisp and nicely browned, and drain well. Place the meat on a hot dish, garnish with the potato ribbons, then serve.
Time.—To broil the meat, 5 minutes. Seasonable at any time.
925.—SMOTHERED BEEFSTEAK.
Ingredients.—1 lb. of rump steak, 3 or 4 Spanish onions, flour, salt and pepper, dripping.
Method.—Cut the onions across the stalk into rings, put them into a frying-pan in which a little dripping has been melted, and season liberally with salt and pepper. Dredge well with flour, fry until crisp and lightly-browned, then remove and keep hot. Strain the fat and return it to the frying-pan, adding more if necessary, let it become very hot, and put in the steak. Fry according to taste, turning 2 or 3 times during the process, and, when done, remove and keep hot. Drain off nearly all the fat, add to the rest as much flour as it will absorb, brown nicely, and add a little boiling water. Boil up, season to taste, simmer for 2 minutes, and strain. Place the meat on a hot dish, cover with onion, pour the gravy over, then serve.
