Title: Steak and Kidney Pie
Categories: Entree Beef Offal British Pie
Yield: 6 Servings

2	lb	Beef steak, cut into large
		Bite-size pieces
3/4	lb	Calf's kidney
2	tb	Flour
1/2	ts	Salt
1/2	ts	Black pepper
4	tb	Butter,-= or=-
		Suet in equal quantity
4		Shallots, finely chopped
10	fl	Rich beef stock
1/4	ts	Black pepper
1		Bay leaf
1	ts	Parsley; chopped
1	pn	Powdered clove,
1	pn	Marjoram
		Flaky pastry, to cover
1	tb	Dry sherry
1	ts	Worcestershire sauce

Clean kidney, split, remove fat and large tubes and soak in salted water for 1 hour. Dry kidney and cut into 1/4 inch slices. Mix flour, salt and pepper, and roll beef and kidney in this mixture. Melt butter or suet in a thick-bottomed saucepan or iron casserole and saute finely-chopped shallots until golden. When shallots have taken on a little colour, add the beef and kidneys and brown them thoroughly, stirring almost constantly. Moisten with beef stock, add pepper, bay leaf, chopped parsley, powdered clove and marjoram; stir; cover, and simmer over a low flame for 1 to 1 1/4 hours or until meat is tender. If liquid is too thin, thicken with a little flour mixed to a smooth paste with water. Grease a deep baking dish, place a pie funnel in centre of dish, add meats and liquid, and allow to cool. In the meantime, make flaky pastry crust and place over meat, moistening and pinching edges to dish. Make vents in the pastry to allow steam to escape and bake in a hot oven (450'F. Mark 7) for 10 minutes. : Lower heat to moderate (375'F. Mark 4) and continue baking 15 minutes, or until pastry crust is golden brown. Just before serving the pie, insert a small funnel into centre vent and pour in a mixture of dry sherry and Worcestershire sauce. Serves 4 to 6.

Recipe Robert Carrier "Great dishes of the world" Mmed IMH Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 07 Dec 96 National Cooking Echo Ä

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