Beef Steak and Kidney Pie. (Pâté de Bœuf et Rognons.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
Instructions (11)
  1. Cut about two pounds of beef or buttock steak into about two-ounce pieces.
  2. Cut the core from an ox kidney and then cut it up in slices.
  3. Season the meat and kidney together with a little chopped parsley, thyme, bayleaf, chopped eschalot or onion, basil, marjoram, pepper, salt, and one or two mushrooms.
  4. Put a little fat in a frying or sauté pan, and when it is warm put in the meat and kidney mixture.
  5. Let all fry quickly for five or six minutes.
  6. Take up the mixture, mix with it a little flour, and turn into a pie dish.
  7. Fill the pie dish up with water or a little gravy.
  8. When cool cover with puff paste.
  9. Place the pie in a moderate oven to cook gently for about two and a half hours.
  10. If the pie crust gets too deep a colour put a piece of wet paper over it.
  11. When serving, place a napkin on a flat dish, stand the pie dish on it, and garnish with fresh parsley.
Original Text
Beef Steak and Kidney Pie. (Pâté de Bœuf et Rognons.) Take about two pounds of beef or buttock steak, and cut up in about two-ounce pieces; cut the core from an ox kidney and then cut it up in slices; season together with a little chopped parsley, thyme, bayleaf, chopped eschalot or onion, basil and marjoram, pepper and salt, and one or two mush- rooms. Put a little fat in a frying or sauté pan, and when it is warm put in the meat &c.; let all fry quickly for five or six minutes; take up, mix with the meat a little flour, and turn into a pie dish; fill it up with water or a little gravy. When cool cover with puff paste, and place it in a moderate oven to cook gently for about two and a half hours. If the pie crust gets too deep a colour put a piece of wet paper over it. When serving place a napkin on a flat dish, stand the pie dish on it, and garnish with fresh parsley.
Notes
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