A FINE BEEFSTEAK PIE.
Cut two pounds of beef steaks into large collops, fry them quickly
over a brisk fire, then place them in a dish in two or three layers,
strewing between each, salt, pepper, and mushroom powder; pour over a
pint of strong broth, and a couple of table-spoonsful of Harvey-sauce;
cover with a good beef suet paste, and bake for a couple of hours.
The most delicate manner of preparing suet for pastry is to clarify
it, and use it as butter; this will be found a very superior method
for meat pastry.