Recipe for cooking beef steak and kidney pie

Recipes from England :: English Main Dish Meats

3/4 pound calf kidney or beef liver
Salted water
2 Tbsp. flour
1 tsp. salt
3/4 tsp. freshly ground black pepper
2 lbs. beefsteak, cut into bite-size pieces
4 Tbsp. butter
4 shallots, finely chopped
1 c. beef bouillon
1 bay leaf
1 tsp. chopped fresh parsley
Pin. of ground cloves
Pin. of marjoram, crushed
1/2 pound fresh mushrooms, sliced and sautéed
1 Tbsp. Worcestershire sauce
Pastry Topping

Clean and split kidney; remove fat and large tubes. Soak in salted water 1 hour. Dry and cut into 1/4-in. slices. Mix flour, salt and pepper; roll kidney and beef pieces in flour mixture. Melt butter in heavy pot and sauté shallots. When shallots have taken on a little color, add beef and kidney; brown lightly, turning. Add bouillon, bay leaf, parsley, cloves and marjoram. Stir; cover and simmer 1 to 1 1/4 hours, or until meat is tender. Add mushrooms and Worcestershire sauce. If liquid is too thin, thicken with smooth paste of flour and cold water.

Grease a deep 10-in. baking dish. Place pie funnel in center. Add meat mixture and allow to cool in refrigerator. Meanwhile, prepare pastry. Place pastry over meat, sealing pastry edges to edge of dish. Make vents in pastry to allow steam to escape. Bake at 450 degrees fahrenheit for 8 to 10 mins.; lower the heat to 375 degrees fahrenheit and continue baking 15 mins., or until crust is golden.

Pastry Topping
1/3 c. plus 1 Tbsp. shortening
1 c. flour
1/2 tsp. salt
2 to 3 Tbsp. cold water

Cut shortening into flour and salt until particles are size of small peas. Sprinkle and distribute in water, 1 Tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl, adding 1 to 2 tsp. water if necessary. Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll out to fit top of casserole.