Beef & Wine Pie
PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: Beef marinated in wine and baked as a pie
Place the meat in a sealable container. Completely cover with wine; add three cinnamon sticks. Cover container & refrigerate for 24 hours, occasionally agitating to mix contents. In a sauce pan melt the butter; add the flour and stir together. Cook until a roux is formed - mixture should resemble wet sand and smell slightly nutty. Remove from heat and stir in the milk. Blend thoroughly with a whip or wire whisk. Return to heat and slowly cook, occasionally stirring with the whip or whisk, until the flour and milk create a thick white sauce. Add stock, wine, salt, & pepper, and continue to cook until the gravy thickens. Remove from heat. Drain meat; place in a large bowl, add gravy, and mix thoroughly. Divide mixture among the two pie shells, arrange lattice pastry strips on top, and bake at 350º F oven until pastry is golden brown, approx. 1 to 1 1/2 hours.
Yield: two pies.
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Beef & Wine Pie © James L. Matterer
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