{"id":7968,"slug":"beefsteak-pie","title":"BEEFSTEAK PIE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["two pounds chuck steak","salt","pepper","a little nutmeg","the juice of a lemon","a few forcemeat balls","a few potatoes cut in small pieces","four or five large floury potatoes","a little chopped parsley","a little melted fat","two well-beaten eggs","the yolk of an egg"],"ingredients_norm":["chuck steak","salt","pepper","little nutmeg","juice of lemon","few forcemeat ball","few potatoes cut in small piece","floury potato","little chopped parsley","little melted fat","egg","egg yolk"],"steps":["Cut up two pounds of chuck steak; put it on to stew with salt, pepper and a little nutmeg and the juice of a lemon.","Cook a few forcemeat balls, made very small, and a few potatoes cut in small pieces.","Make ready a crust as follows: Boil four or five large floury potatoes; when done, strain and mash with salt and pepper, a little chopped parsley and a little melted fat; mix it with two well-beaten eggs.","Then put a layer of it around the bottom and sides of a deep pie-dish; lay in the stew, cover with the balance of the potato; brush it over with the yolk of an egg and bake in a quick oven till brown."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w112:1","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"afb782eac82ad0a7249695d54a4bc5c594ab953db859e74c46f21e8308e67bf4","created_at":"2026-08-02T17:07:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/beefsteak-pie"}