What sort of gravy

On Tue, 22 Feb 2005 15:28:51 +0000 (GMT), Jane Gillett

I brown the meat well and then pre-stew it for as long as it needs (in the most recent case over two hours), adding in more delicate ingredients at suitable times, then let it cool and leave the baking to Mrs C. She baked the beef and mushroom pie (with pastry top and bottom) for about 45 mins. (She used the leftover pastry to make a wrapping for a nice piece of salmon for herself which she spread with grainy mustard. It looked very nice.)

I usually make enough meat filling for several pies and freeze the excess. Although there are guidelines for stewing meat ISTM that there's always a need to test any given batch to make sure it's tender. Pre-cooking it also allows the cook to adjust thickening, seasoning etc. In my experience it does the meat no harm at all. I can't see how a tough but tasty cut of beef could just be cooked in the pie but others may know better.

Talking of traditional pies, I would like to try beef and oyster pie. I believe this was once the food of the poor with oysters used to eke out the beef. How times change! I can't see how this could be cooked without pre-stewing the tough beef and then (I buttume) just adding in the delicate fresh oysters for the final baking. Anybody tried it? -- Phil C.