1939 Canadian Pie From Australia, But from Quebec, But From England...This is one of those recipes that has a murky lineage. But the ingredients and name give us some clues that this was probably a misinterpreted Recette Cipte, or Recette Sixpte, or Recette Cipaille from Quebec, which is in turn a take on an old English Sea Pie recipe.CANADIAN PIE.Cut lb. of bladebone steak into 3 inch pieces. Mince 2 rashers bacon and 1 large onion.Roll steak in four, pepper and salt. Put a layer in buttered pie-dish.Cover with minced bacon and onion. Place on second layer and repeat until material is used.Cover with water.Cover down closely with greased tin or another pie-dish; or casserole lid if cooked in casserole.Place in moderate oven 1 hours. Remove covering.Cover with batter pastry or short pastry. brush over. Bake for 1/2 to 3/4 hour in good oven till brown.We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.#LeGourmetTV #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangarIf you want to send cookbooks:Glen PowellPO BOX 99900 RE 551 379RPO HARWOOD PLACEAJAXONCanadaL1S 0E9
