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The New Zealand Railways Magazine, Volume 10, Issue 3 (June 1, 1935)

Sea Pie

Sea Pie.

1 1/2 lbs. lean beef, 3/4 pint stock or water (hot), carrots (2), turnip (1), onion, 1 oz. flour, seasoning, suet pastry (1/2 lb.).

Method: Wipe the meat and cut into cubes, roll in seasoned flour and fry till brown. Add the vegetables and stir in the flour, cook for a few minutes. Add the liquid, stir till it comes to the boil, remove the scum. Roll out the pastry about half-inch thick to the size of the saucepan lid. Place on top of the meat and simmer gently for about two hours. Loosen pastry from the sides occasionally, and see that the meat does not stick and burn. When meat is tender, cut the crust into eight triangles. Turn the stew on to a hot dish and arrange the crust round.

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