Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 | Kidney, beef |
| 4 tablespoons | Shortening |
| 2 | Onion; chopped |
| 2 pounds | Round steak; cubed |
| 1½ tablespoon | Worcester sauce |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 tablespoons | Butter; softened |
| 2 tablespoons | Flour |
| 2 tablespoons | Parsley; minced |
| 1 teaspoon | Rosemary |
| 1 teaspoon | Or‚gano |
| 1 cup | Flour; + 2 t |
| ¼ teaspoon | Salt |
| ⅓ cup | Shortening |
| 2 tablespoons | ;Water, cold |
| --- Fannie Farmer Cookbook |
PASTRY
Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time: 2:30
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 1½ 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.
Pastry: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini