Steak and Kidney Pie

Ingredients

• about a pound of rump or buttock steak
• a mixture of flour
• salt
• pepper
• a slice of kidney
• a tiny piece of fat
• enough water or stock

Method

1. 1

   Make a puff-paste crust.

2. 2

   Cut steak into thin slices, dip in flour, salt, and pepper.

3. 3

   Roll kidney and fat into each slice.

4. 4

   Place in a pie-dish, pour in water or stock to half-way, wet edges, line with paste, brush with egg, milk, or water, cover with paste, make an incision, decorate with paste leaves, brush with egg-yolk, and bake for about 1.5 hours.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 241. The excerpt below is the record exactly as published.

Steak and Kidney Pie.— Make a puff-paste crust ( see ‘Pastry’), 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 kidney and a tiny piece of fat into each slice of beef. Place them in a pie-dish pour, in enough water or stock

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