Steak and kidney pie
1 Kidney, beef
4 tb Shortening
2 Onion; chopped
2 lb Round steak; cubed
1 1/2 tb Worcester sauce
1/2 ts Salt
1/2 ts Pepper
2 tb Butter; softened
2 tb Flour
2 tb Parsley; minced
1 ts Rosemary
1 ts Oregano
1 c Flour;
+ 2 t 1/4 ts Salt
1/3 c Shortening
2 tb water, cold
Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes.
Cube the steak into 1" cubes.
Melt the shortening in a heavy pot.
Add the onions and cook, stirring often, until well browned.
Add the steak and kidneys.
When the meat is browned on all sides, pour on 2 cups of boiling water, Worcester, salt, and pepper.
Cove and cook over a very low heat for 1 1/2 hours, or until the steak is tender.
Preheat the oven to 400 F.
Blend the butter with the flour to make a beurre manie.
Drop small pellets of this paste into the sauce and stir to thicken it.
Put meat and sauce into a deep pie plate and sprinkle with parsley.
If you wish to use a pastry topping, roll out the dough and cover the pie plate.
Slash the top, crimp the edges, and bake about 30 minutes, or until well browned.
Mix the flour and salt.
Cut in the shortening with a pastry blender.
Combine lightly only until the mixture resembles coarse meal or very tine peas; its texture will not be uniform but will contain crumbs and small bits and pieces.
Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.
Fannie Farmer Cookbook