Rump Steak and Kidney Pie with Mushrooms or Truffles

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Yield: 4.0 persons
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (11)

For the filling

a pound and a half of rump steak ↝ Emu, full rump, raw [Poultry Products]
half an ox kidney ↝ Kidney [Liver and organ meats]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
the contents of a small bottle of truffles cut in small pieces (or eight mushrooms)
eight mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
half a teaspoonful of mushroom catsup ↝ Mushrooms, raw [Other vegetables and combinations]

For the crust

a quarter of a pound of fresh butter, or lard ↝ Butter, stick, unsalted [Dairy and Egg Products]
two and a half breakfast-cupfuls of self-raising flour ↝ Wheat flour, white, all-purpose, self-rising, enriched [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (16)

Put the rump steak and ox kidney, cut into nice pieces with a little fat but no gristle, into a deep pie-dish.
Season with pepper and salt.
Add the truffles (cut in small pieces) or mushrooms.
If using mushrooms, add half a teaspoonful of mushroom catsup.
Flour rather thickly over the top of the filling.
Add a little water to the side of the dish so that it runs underneath the meat.
Cover with another smaller pie-dish, allowing a small opening at the sides for steam to escape.
Cook for three-quarters of an hour in a brisk oven.
While the filling is cooking, rub a quarter of a pound of fresh butter (or lard) into two and a half breakfast-cupfuls of self-raising flour with a little salt.
Mix with a little milk to an elastic paste.
When the filling has cooked for three-quarters of an hour, take the dish out of the oven.
Stir the meat and the flour mixture together.
Butter the rim of the dish while still hot.
Lay a strip of paste all round the rim and moisten with a little milk to make the top crust adhere.
Make a hole in the middle of the top crust.
Bake in a quick oven for half an hour.

Original Text

Rump Steak and Kidney Pie with Mushrooms or Truffles

For a pie for four persons take a pound and a half of rump steak and half an ox kidney. Cut into nice pieces with a little fat but no gristle. Put it all in a deep pie-dish, with pepper and salt and the contents of a small bottle of truffles cut in small pieces (or eight mushrooms). Flour rather thickly over the top and add a little water to the side of the dish so that it runs underneath the meat (and half a teaspoonful of mushroom catsup if with mushrooms), cover with another smaller pie-dish which should allow a small opening at the sides so as to let the steam escape. Cook for three-quarters of an hour in a brisk oven and meantime rub a quarter of a pound of fresh butter, or lard, into two and a [Pg 43]half breakfast-cupfuls of self-raising flour with a little salt, and mix with a little milk to an elastic paste. When ready take the dish out of the oven and stir the meat and the flour together. The pie will then be ready for the crust. Butter the rim of the dish while still hot. Lay a strip of paste all round and moisten with a little milk to make the top crust adhere. Bake in a quick oven for half an hour. It is important that the meat should be cooked first as otherwise it will either be underdone or the crust will be overcooked. Do not forget to make a hole in the middle of the top crust before baking.

Notes

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