Beefsteak Pie

From The American Pure Food Cook Book & Household Economist 1898.

BEEFSTEAK PIE. Forcemeat, two ounces of fat bacon, two ounces of bread-crumbs, parsley, thyme, a small onion, mushrooms, seasoning for forcemeat, slat, pepper, and nutmeg, two eggs, a tneder rump-steak, shallot, gravy. Make some forcemeat with two ounces of bread-crums, a little chopped parsley, thyme, a small onion, and some mushrooms; add seasoning of salt, pepper, and nutmeg, pound in a mortar, moistening with the yolks of two eggs. Take a tender rump-steak or the undercut of a sirloin of beef, cut it in thin slices. Season with salt, pepper, and a little shallot. Roll each slice like a sausage with some forcemeat inside, border a pie dish, put in the beef and forcemeat, fill it up with good gravy, flavored with Harvey sauce . Cover with puff-paste; bake in a moderate oven. Make a hole in the top; and add some reduced gravy.