Ingredients
6 or 7 medium potatoes
2 tbsp oil
1 1/2 lb medium ground beef
1 large onion, diced
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp garlic salt
1 salt and pepper to taste
1 pastry for 2 double-crust
1 9-inch pies
Directions
COMMENTS: The large quantity of potatoes and modest amount
of
seasonning seems to reduce the beef flavor. We vote for a little less
potato and an extra pinch of spice. Boil potatoes and mash coarsely.
Heat oil in large, heavy duty frying pan and brown beef and onion.
Stir in potatoes, allspice, cinnamon, garlic salt, salt and pepper.
Preheat oven to 400'F.. Line two 9-inch pie pans with pastry. Using
slotted spoon, fill pans with meat mixture. Cover with top crusts,
cutting vents so steam can escape. Bake= in preheated oven for 45
minutes or until golden-brown. Makes two tourti=8Ares. from the
Montreal Gazette December 5 1984
Servings: 2 servings
Beef Tourtišre French Canadian Meat Pie Recipe brought to you by Recipe Ideas
Categories: Beef; French; Meat; Pie
The History of Recipes
Written cooking instructions as a concept can be observed back into distant history, in fact as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these old cookbooks were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something we still use today. Additionally, he informs us how the cooks of his times made use of a good variety of herbs, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. Moving our culinary historical trip onwards, we have some books from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of food served to the nobility of those days. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an eruption in recipe books, many of which still exist in private libraries. Over the next few hundred years, the wealthy families of Europe strove to serve up the best banquets, and because of this the best chefs and their recipes were greatly in demand. Even so, it was during the 19th century that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books were greatly in demand due to higher levels of literacy, people having increased free time and having more money. |
We hope you enjoy this Beef Tourtisre French Canadian Meat Pie recipe.
