STEAK and KIDNEY PIE
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Ingredients:
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1 to 1-1/2 pounds round steak
1 veal kidney or small beef kidney
1 cup chopped onions
5 tablespoons tried-out beef fat, butter, or margarine
4 tablespoons flour
3-1/2 cups beef bouillon or consomme
1 to 1-1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 teaspoon Worcestershire sauce
Pastry of your choice, using 2 to 4 cups of flour
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Trim the fat from the steak and put it in a frying pan over medium heat to
melt.� Cut the steak into cubes, 3/4 inch to 1 inch.� Cut the kidney meat
away from the white fibers and remove the fat.� Cut the kidney into small
chunks.� When the beef fat is tried out, remove the solid parts left in
the pan.� Add butter or margarine to the pan (if needed) to make 5
tablespoons.� Saute the onions very lightly in the fat.� Stir in the flour
and blend well.� Add the bouillon or consomme and stir until thickened.
Season with the salt, pepper, and Worcestershire sauce.� Add the meat and
cool.
Have ready a 2-quart casserole or baking pan of comparable capacity.� If
using a bottom crust as well as top, the pastry will require 3 or 4 cups
of flour.� Follow the recipe for suet, or regular, or lard and butter pie
crust.� If using a top crust only, prepare any of these or a meat-puff
paste.� Like many meat pies, this will be better if a custard cup or egg
cup is inverted in the center of the pie to hold up the crust and to
gather the gravy during baking.� Put the filling into the casserole or
pan, top with pastry, and bake 20 minutes at 450 degrees.� Reduce the heat
to 325 degrees and bake 35 to 40 minutes longer.
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