Beefsteak and kidney pie

 
                          BEEFSTEAK AND KIDNEY PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Meats                            Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       sm           Veal or Baby Beef Kidneys
    1 1/2   lb           Rump or Round Steak (to be
                         -cut into 1" pieces
    1       c            Claret or other Dry Red Wine
    2                    Onions, 1 sliced -- 1 diced
    2                    Bay Leaves
      1/2   c            Parsley, chopped
      1/2   c            Celery, chopped (including
                         -tender leafy tops)
    1       c            Mushrooms, sliced
                         Suet or Bacon Drippings
                         Flour for dredging and
                         -thickening
    1       pt           Hot Water
                         Salt
    1       t            Coarse Black Pepper
    1       t            Marjoram
                         Pastry of puff-paste, pie
                         -crust, or biscuit dough (to
                         -cover casserole)
 
        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 325øF 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 400øF 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
  
 
 
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