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Title: Kidney Pie
Categories: Entree Innards Vegetable Pastry Historic
Yield: 1 Pie
| 1 | Veal kidney | |
| 1 | Beef bouillon cube | |
| 1 | c | Boiling water |
| 2 | tb | Flour |
| 1/4 | c | Cold water |
| 1 | c | Cubed potatoes, cooked |
| 1/2 | c | Sliced carrots, cooked |
| 1 | Small onion, chopped | |
| Salt and pepper |
First wash the kidney well. Cover with cold water and let stand for about an hour. Drain. Remove the cords and all of the center fat. Cut into small pieces. Now combine the bouillon cube and boiling water. Add the chopped kidney. Simmer for 20 minutes. Combine the flour and cold water, mixing well; add to the kidney mixture, stirring constantly until thickened and smooth. Add the cooked vegetables, and season to taste with salt and pepper. Pour mixture into a baking dish, and cover with small baking powder biscuits or pastry dough. Bake at 400F. for 15 minutes, or until well browned.
This recipe dates from 1938.
RODACK, Jaine Forgotten Recipes Wimmer Brothers Memphis, TN
MM Format by John Hartman Indianapolis, IN
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