Reference > Farmer's Cookbook > BEEF > Beefsteak Pie
  Cottage Pie Cecils with Tomato Sauce  
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Beefsteak Pie

Cut remnants of cold broiled steak or roast beef in one-inch cubes. Cover with boiling water, add one-half onion, and cook slowly one hour. Remove onion, thicken gravy with flour diluted with cold water, and season with salt and pepper. Add potatoes cut in one-fourth inch slices, which have been parboiled eight minutes in boiling salted water. Put in a buttered pudding-dish, cool, cover with bakingpowder biscuit mixture or pie crust. Bake in a hot oven. If covered with pie crust, make several incisions in crust that gases may escape.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cottage Pie Cecils with Tomato Sauce  
 
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