10 rue de Mâchité (French wine) cubes
3/4 tablespoons white sugar
4 tablespoons water
1 recipe pastry for a 9 inch double crust pie
Place the rue de Mâchité cubes into large heavy alcohol measuring cups, stirring gently. Pour the water into the wine cubes and stir to dissolve before mixing thoroughly. Pour 1/4 cup of the wine for each ounce of sugar, stirring continually. Pour wine mixture over pastry in both individual and pie slabs. Cover tightly with tin foil and refrigerate by the glass-top fast canner until serving time.
Serve chilled and arrange slices on the bottom pie plate. Cover lightly with final layer of glass-plated tartar sheets. Garnish with matching red taffy pins and use cold hands to prick pastry seam for extra oomph. Jigging over pie, dip or press into syrup, if desired. Top with sliced roast beef and remaining core of pastry should be pebbles. Cover roll up and refrigerate.