Beefsteak and Kidney Pie (Pfit6 de Bifteck et Rognons)

Ingredients

• 1 lb. beef (cut thin)
• 2 sheep’s kidneys
• 1 hard-boiled egg
• 1 tea-sp. chopped parsley
• Salt
• pepper
• 1 table-sp. flour
• £ tea-sp. Jamaica pepper
• 1 dessert-sp. ketchup
• 4 table-sps. stock or water
• Flaky, rough-puff, or dripping pastry

Method

1. 1

   Wipe the meat with a damp cloth and trim away all skin and any superfluous fat.

2. 2

   Cut it into narrow strips suitable for rolling up.

3. 3

   Split the kidneys, remove the skin and inside fat, and cut them into small pieces.

4. 4

   Mix the flour, salt, pepper, and Jamaica pepper together on a plate.

5. 5

   Dip the pieces of meat and kidney into this mixture, coating them on all sides.

6. 6

   Roll up the strips of steak with some of the kidney and a small piece of fat inside each.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 539. The excerpt below is the record exactly as published.

Beefsteak and Kidney Pie (Pfit6 de Bifteck et Rognons) Time to bake, 1 £ to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 2s. to 2s. 6 d. 1 lb. beef (cut thin). 2 sheep’s kidneys. 1 hard-boiled egg. 1 tea-sp. chopped parsley. Salt, pepper. 1 table-sp. flour. £ tea-sp. Jamaica pepper. 1 dessert-sp. ketchup. 4 table-sps. stock or water. Flaky, rough-pufi, or dripping pastry

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