Beefsteak and Oyster Pie

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut three pounds of lean beefsteak. Salt, pepper and fry quickly so as to brown without cooking through; then place in a deep dish. Get four dozen oysters, beard them, and lay them in the pan over the beef; season with salt and pepper. Take the gravy in which the steaks were fried, pour out some of the grease; dredge in a tablespoonful of flour, let it brown and add to it a pint of good beef broth, then put in a wineglassful of mushroom catsup, some of Harvey's or Worcestershire sauce; heat it, and let it boil up a few times, then pour it over the oysters and steak. When the gravy has become cool, cover the pie with a good puff paste, and bake it for an hour and a half.