Title: Steak and Kidney Pie > Robert Carrier
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 1 tablespoon of dry sherry and 1 teaspoon of Worcestershire sauce.

Serves 4 to 6.

Mike Smith was a professional chef who made something of a reputation for himself doing the "English" cooking in a few TV series which were set in the 19th centuries. His researches led him into a feeling that this tradition had become under represented today, and he published an excellent book, from which this recipe was taken.

Robert Carrier had a significant influence on my cooking, as he appeared at a time when on one would ever consider using a whole glass of _wine_ in cooking. He threw in a bottle if the recipe needed it, with cheerful aplomb, and added half a pint of cream for good luck! This is a super recipe and it is _exactly_ how we make a Steak & kidney pie. you can substitute oysters for kidney, if you like, as you can with mushrooms. If making either of these substitutions, don't cook them a long time with the meat, but add them at the end before covering with pastry.

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

From: Ian Hoare Date: 05 Jan 97 National Cooking Echo Ä

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