Beef-Steak and Kidney Pie

Ingredients

• half a pound of best steak
• a tablespoonful of flour
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper
• a sheep’s kidney
• an onion
• some stock or water
• a strip of rough puff pastry
• a beaten egg

Method

1. 1

   Cut steak into strips, remove skin from kidney and cut into pieces.

2. 2

   Toss steak and kidney in flour, salt, and pepper.

3. 3

   Roll up with a piece of fat.

4. 4

   Place in pie-dish.

5. 5

   Prepare onion by soaking in boiling water, then chop finely.

6. 6

   Sprinkle onion, flour, salt, and pepper over the meat.

7. 7

   Add stock or water.

8. 8

   Line edges of dish with pastry, cover with pastry, making a steam hole.

9. 9

   Bake for 15 minutes in a hot oven, then for 1.5 hours in a cooler part.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 16. The excerpt below is the record exactly as published.

Beef-Steak and Kidney Pie. Take half a pound of best steak ; cut it into long thin strips across the grain; remove the skin from a sheep’s 24 DOMESTIC COOKERY. kidney and cut it into small pieces ; put on to a plate a tablespoonful of flour, half a teaspoonful of salt, a quarter of a teaspoonful of pepper ; mix them together ; toss each piece of steak and kidney into it ; roll up the pieces of steak with the kidney and a small piece of fat in each roll ; place them on an end in a pie-dish. Peel an onion ; put it into a basin with half a teaspoonful of salt and a small piece of washing- soda the size of a pea ; fill the basin with boiling water ; cover the top with a plate ; allow it to stand ten minutes. This draws out the green indigestible part from the onion which often renders it so disagreeable; cut up the onion very finely, sprinkle some over the steak — also a little flour, pepper and salt ; pour in some stock or water nearly to the top of the steak ; wet round the edges of the dish ; line them with a strip of rough puff pastry ; cover the top, taking care not to stretch it ; make a hole in the middle to allow the steam to escape ; cut it evenly round the edges with a sharp knife ; bake it for the first fifteen minutes in a hot part of the oven, then remove it to a cooler part to bake one hour and a half. Note. — The pie should be ornamented with a rose or leaves in the centre, and brushed over with a beaten egg

Cook this with the app: pantry check, scaling, and the assistant.