MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Martha Washington's Beefsteak & Kidney Pie
Categories: Beef, Offal, Wine, Vegetables, Pastry
Yield: 8 Servings

4 sm Veal or baby beef kidneys;
- soaked overnight in three
- changes of salt water
1 1/2 lb Rump steak; in 1" pieces
1 c Claret or other dry red wine
2 lg Onions; 1 sliced, 1 diced
2 Turkish bay leaves
1/2 c Parsley; chopped
1/2 c Celery; chopped, w/tender
- leafy tops
1 c Mushrooms, sliced
Suet or Bacon Drippings
Flour for dredging and
- thickening
1 pt Hot Water
Salt
1 ts Coarse black pepper
1 ts Marjoram; dried
Pastry, pie crust 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/160ºC for about
one 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/205ºC oven, and bake until brown, about 20 to 30
minutes. Serve at once.

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

Posted by: Sandy May 11/93

From: http://www.recipesource.com

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