STEAK And KIDNEY PIE

Servings: 1
Ingredients:

1    Kidney, beef
4 T  Shortening
2    Onion; chopped
2 lb Round steak; cubed
1 1/2 T  Worcester sauce
1/2 t  Salt
1/2 t  Pepper
2 T  Butter; softened
2 T  Flour
2 T  Parsley; minced
1 t  Rosemary
1 t  Oregano
-----pastry-----
1 c  Flour;   2 t
1/4 t  Salt
1/3 c  Shortening
2 T  ;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. 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.

— Fannie Farmer Cookbook