English Steak and Kidney Pie

Ingredients

• 1½ pounds top round steak
• 3 lamb’s kidneys
• 1½ sliced onions
• 2 tablespoons flour
• 2½ tablespoons butter
• 1½ cups boiling water
• 1½ tablespoons Worcestershire Sauce
• 1½ teaspoon salt
• 1½ teaspoon pepper

Method

1. 1

   Wipe steak, remove fat, and cut lean meat in ¾-inch cubes.

2. 2

   Soak, pare, trim, and cut kidneys in ½-inch cubes.

3. 3

   Try out fat removed from steak; add onion and stir constantly till well browned.

4. 4

   Add 1 tablespoon butter, beef, and kidneys and stir constantly until entire surface of meat is well seared and browned; then remove to stewpan.

5. 5

   To fat remaining in pan add boiling water and strain; add Worcestershire Sauce, salt, and pepper.

6. 6

   Pour over meat, cover tightly, and let cook over low heat until meat is tender.

7. 7

   Strain off liquid remaining in pan and thicken with remaining butter and flour mixed together.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 114. The excerpt below is the record exactly as published.

ENGLISH STEAK AND KIDNEY PIE 14% pounds top round steak 14 tablespoons Worcestershire 3 lamb’s kidneys Sauce 1% sliced onions 2 tablespoons flour 2% tablespoons butter 1% teaspoon salt 14% cups boiling water 1% teaspoon pepper

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