Recipe - Steak And Kidney Pudding

1 Kidney, beef
4 tablespoon Shortening
2 Onion; chopped
2 pound Round steak; cubed
1 One half tablespoon Worcester sauce
One half teaspoon Salt
One half teaspoon Pepper
2 tablespoon Butter; softened
2 tablespoon Flour
2 tablespoon Parsley; minced
1 teaspoon Rosemary
1 teaspoon Or‚gano

PASTRY
1 cup Flour; + 2 t
One fourth teaspoon Salt
1/3 cup Shortening
2 tablespoon ;Water, cold

Calories per serving: 654 Fat grams per serving: 36 Approx. Cook Time:
2:30

Wash the kidney, remove membranes and fat, and cut kidney in 1" cubes. Cube
the steak into 1" cubes. Melt the shortening in a heavy pot. Add the onions
and cook, stirring often, until well browned. Add the steak and kidneys.
When the meat is browned on all sides, pour on 2 cups of boiling water,
Worcester, salt, and pepper. Cove and cook over a very low heat for 1 1/2
hours, or until the steak is tender. Preheat the oven to 400 F. Blend the
butter with the flour to make a beurre manie. Drop small pellets of this
paste into the sauce and stir to thicken it. Put meat and sauce into a deep
pie plate and sprinkle with parsley. If you wish to use a pastry topping,
roll out the dough and cover the pie plate. Slash the top, crimp the edges,
and bake about 30 minutes, or until well browned.

Pastry: Mix the flour and salt. Cut in the shortening with a pastry
blender. Combine lightly only until the mixture resembles coarse meal or
very tine peas; its texture will not be uniform but will contain crumbs and
small bits and pieces. Sprinkle water over the flour mixture, a tablespoon
at a time, and mix lightly with a fork, using only enough water so that the
pastry will hold together when pressed gently into a ball.

Fannie Farmer Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini