Beefsteak Recipes | Kidney Pie | Recipes | Pie

The President's Beefsteak And Kidney Pie

Serving Size : 8

4 small Veal or Baby Beef Kidneys

1 1/2 pounds Rump or Round Steak (to be -- cut into 1" pieces

1 cup Claret or other Dry Red Wine

2 Onions, 1 sliced -- 1 diced

2 Bay Leaves

1/2 cup Parsley -- chopped

1/2 cup Celery -- chopped (including

leafy tops)

1 cup Mushrooms -- sliced

Suet or Bacon Drippings

Flour for dredging and -- thickening

1 pint Hot Water

Salt

1 teaspoon Coarse Black Pepper

1 teaspoon Marjoram

Pastry of puff-paste -- pie

or biscuit dough (to -- cover casserole)

Separate the kidneys with a sharp knife, discarding all gristly portions

and fat. Sprinkle with salt. Cover with claret, add bay leaves, sliced

onion, pepper. Let it marinate 2 hours.

Pound the steak with flour, and cut into 1" pieces. Brown suet or heat

bacon drippings in iron skillet. Then add diced onion and cook until

clear; remove onion from skillet.

Over medium heat, brown steak well. Next drain the kidneys, reserving the

marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or

less or hot water, stir well, add chopped celery and parsley, and

marjoram.

Mix all well, and transfer to the casserole from which you intend to serve

the pie. Strain into it the marinade. Cover with a tight lid, and bake

at 325oF for about 1 hour.

Remove from oven. Brown the mushrooms in bacon drippings, and if they

need thickening, thicken with flour mixed in cold water and stirred

carefully to avoid lumps. Add the mushrooms to the casserole mixture.

Cover with a crust of puff-paste, pie crust, or biscuit dough, and return

to 400oF oven, and bake until brown, about 20 to 30 minutes. Serve at

once.

Source: The First Ladies Cookbook - 1969 . Chapter on George & Marsha

Washington

Recipe By : D Rhadika