Steak and Kidney Pie
From A second Dudley book of cookery and other recipes, 1914
Other meats can be used similarly.
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 46. The excerpt below is the record exactly as published.
STEAK AND KIDNEY PIE TV/T AKE a paste crust ; cut about a pound of rump or buttock steak into thin slices ; dip each slice into a mixture of flour, salt and pepper, and roll a slice of bullock’s or sheep’s kidney and a tiny piece of fat into each slice of beef. Place them in a piedish ; pour in enough water or stock
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