Beef Steak and Kidney Pie

Ingredients

• 2 pounds lean steak
• 4 sheep’s kidneys
• some melted Crisco
• salt and pepper to taste
• 1 tablespoon Worcestershire sauce
• some pie crust

Method

1. 1

   Cut steak very thinly and dip it in melted Crisco, then in flour seasoned with salt and pepper.

2. 2

   Roll up pieces of steak and lay them in fireproof baking dish.

3. 3

   Skin kidneys, cut them in thin slices, leaving out fat in middle kidney; dip them also in seasonings and lay them on top of meat.

4. 4

   Sprinkle in Worcestershire sauce and fill up dish with water.

5. 5

   Roll pastry rather larger than size required for dish.

6. 6

   Wet edge of dish and put narrow band of paste round; wet band, place on it remainder of paste, which cut to size of dish, then pinch edges, and brush over with beaten egg.

7. 7

   Make large hole in top and into this put ends some leaf-shaped pieces of paste, with an ornament in center; brush leaves over with egg and bake in hot oven 1.5 hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 81. The excerpt below is the record exactly as published.

Beef Steak and Kidney Pie Baked Potatoes Scalloped Onions Cauliflower Salad Cheese Crackers Lemon Snow Coffee *Beef Steak and Kidney Pie—2 aan: pounds lean steak, 4 sheep’s kidneys, some melted Crisco, salt and pepper to taste, 1 tablespoon Worcestershire sauce, and some pie crust

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