Steak And Kidney Pudding

Ingredients

Directions

Wash the kidney, remove membranes and fat, and cut kidney in 1 inch cubes.

Cube the steak into 1 inch 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 degrees 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.