Beefsteak and Kidney Pie

Beefsteak and Kidney Pie Ingredients

4 sm Veal or Baby Beef Kidneys	Suet or Bacon Drippings
1 1/2 lb Rump or Round Steak (to be	Flour for dredging and
1 c Claret or other Dry Red Wine	1 pt Hot Water
2 Onions, 1 sliced; 1 diced	Salt
2 Bay Leaves	1 ts Coarse Black Pepper
1/2 c Parsley, chopped	1 ts Marjoram
1/2 c Celery, chopped (including	Pastry of puff-paste, pie
1 c Mushrooms, sliced

Instructions for Beefsteak and Kidney Pie

Separate the kidneys with a sharp knife, discarding all gristly portions and fat. Sprinkle with salt. Cover with claret, add bay leaves, sliced onion, pepper. Let it marinate 2 hours. Pound the steak with flour, and cut into 1" pieces. Brown suet or heat bacon drippings in iron skillet. Then add diced onion and cook until clear; remove onion from skillet. Over medium heat, brown steak well. Next drain the kidneys, reserving the marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or less or hot water, stir well, add chopped celery and parsley, and marjoram. Mix all well, and transfer to the casserole from which you intend to serve the pie. Strain into it the marinade. Cover with a tight lid, and bake at 325?F for about 1 hour. Remove from oven. Brown the mushrooms in bacon drippings, and if they need thickening, thicken with flour mixed in cold water and stirred carefully to avoid lumps. Add the mushrooms to the casserole mixture. Cover with a crust of puff-paste, pie crust, or biscuit dough, and return to 400?F oven, and bake until brown, about 20 to 30 minutes. Serve at once. Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha Washington Posted by: Sandy May 11/93 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Uncategorized

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