Steak and Kidney Pie

Ingredients

• 1 lb. rump or buttock steak
• Kidney
• 4 ozs. butter
• 1 pinch, of salt
• 8 ozs. flour
• 1 teaspoonful Paisley flour (B. and P.'s)
• A little beaten egg

Method

1. 1

   Make a paste crust as directed in the foregoing recipe.

2. 2

   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.

3. 3

   Place them in a pie-dish, pour in enough water or stock to come halfway up the dish, wet the edges of the dish, and line with a strip of paste; brush the edge of the crust with egg, milk, or water, and place on a cover of paste.

4. 4

   Make a small incision in the centre of the paste, and decorate with a few fancifully cut leaves of paste.

5. 5

   Brush over with beaten egg-yolk, and bake for about 1.5 hours.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 12. The excerpt below is the record exactly as published.

STEAK AND KIDNEY PIE. 1 lb. rump or buttock steak Kidney 4 ozs. butter • - 1 pinch, of salt 8 ozs. flour 1 teaspoonful Paisley flour (B. and P.'s) A little beaten egg

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