Beefsteak and Kidney Pie
From Practical household cookery, 1891
Serves 6
Mushroom or truffle trimmings can improve this pie.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 149. The excerpt below is the record exactly as published.
BEEFSTEAK AND KIDNEY PIE. Cut two pounds of beefsteak (top side or thick flank) into scollops three inches long bj two wide, and flatten these slightly with the cutlet bat. Cut also six sheep's kidneys, or the half of an ox-kidney, into slices a quarter of an inch thick ; season the lot well with salt, pepper, and a little pounded aromatic herbs ; chop fine four chalots ; then make a layer with the meat and kidney at the bottom of an oval earthenware baking dish ; strew over some of the chopped shalots and the yolk of an egg boiled hard and cut in quarters, then another layer of steak, kidney, shalot, and egg ; and so on till the whole of it is used. Fill this up with good broth
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Cook this with the app: pantry check, scaling, and the assistant.