MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Steak And Kidney Pie Categories: Main dish, Beef, Offal, British, Pie Yield: 6 Servings 2 lb Beef steak; cut into large -bite-size pieces 3/4 lb Calf's kidney 2 tb Flour 1/2 ts Salt 1/2 ts Black pepper 4 tb Butter -OR- 4 tb Suet 4 Shallots; finely chopped 10 fl Rich beef stock 1/4 ts Black pepper 1 Bay leaf 1 ts Parsley; chopped 1 pn Ground cloves 1 pn Marjoram Flaky pastry; to cover 1 tb Dry sherry 1 ts Worcestershire sauce Clean kidney, split, remove fat and large tubes and soak in salted water for 1 hour. Dry kidney and cut into 1/4" slices. Mix flour, salt and pepper, and roll beef and kidney in this mixture. Melt butter or suet in a thick-bottomed saucepan or iron casserole and saute finely-chopped shallots until golden. When shallots have taken on a little colour, add the beef and kidneys and brown them thoroughly, stirring almost constantly. Moisten with beef stock, add pepper, bay leaf, chopped parsley, powdered clove, and marjoram; stir; cover, and simmer over a low flame for 1 to 1-1/4 hours or until meat is tender. If liquid is too thin, thicken with a little flour mixed to a smooth paste with water. Grease a deep baking dish, place a pie funnel in centre of dish, add meats and liquid, and allow to cool. In the meantime, make flaky pastry crust and place over meat, moistening and pinching edges to dish. Make vents in the pastry to allow steam to escape and bake in a hot oven (450°F Mark 7) for 10 minutes. Lower heat to moderate (375°F Mark 4) and continue baking 15 minutes, or until pastry crust is golden brown. Just before serving the pie, insert a small funnel into centre vent and pour in a mixture of 1 tb of dry sherry and 1 ts of Worcestershire sauce. Recipe "Great dishes of the World" Robert Carrier MMed IMH c/o Le MarYol BBS Fido 2:324/151.4 From: Ian Hoare Date: 04-10-96 MMMMM