ERA RECIPE ~ Savoury Beef Pye

My dear fine Ladies and Gentlemen

My Mistress, Lady Caroline, has asked me to share with you my very own receipt of Beef for a Savoury Pye, that is her favourite for a family night at table.

Mrs Lawson, Cook to Comely Manor.

A SAVOURY BEEF PYE

Make a puff paste to line the sides and bottom of a pye.
Having prepared your pye, On top of a layer of inside of cabbage lay fresh butter over the bottom of it. Over which strew Salt, Pepper, an anchovie, cloves and a blade of Mace, a handful of savoury herbs (Sage, Thyme, Rosemary, Parsley, Bay leaf). Take your steak, cut it of finger lengths of Beef and half as thick, lay on onion, Turnip, celery, parsnip and carrot cut into balls. Put the Lid on, and set in oven til bak'd.

When bak'd, cut hole in Lid, and pour into a ragoo of savoury Liquor:

Take Claret or red wine, gravy of Strong Broth, and sweet herbs (lavender, thyme, savoury) and season with salt and pepper, and onion, thicken with brown butter made so with a little flour stirring over fire. Then pour into pye when call'd for.

THE SWAP

This is an Electronic swap, where we shall concoct the delights of our Georgian era recipe in our own kitchen, and relate how we fared to one partner, take a photograph of your pie and show off your Regency cookery. If it is low resolution, you may share it on the forum (see below)

As a bonus for our other participants, please join with us and check out the thread on the forum where we provide the PUFF PASTE receipt, for future era cooks, and other recipes. Please share your findings with your partner and also with us all in the forum. What worked for you, what did not. Did you like the flavour, or was it bland or too strong. We shall attempt a Georgian era receipt every month.

Bon Apetite,

Nickalli, Anna and Jane