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Steak and Kidney Pie

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 lbs.
  2. Steak--5d.
  3. 1 lb.
  4. Flour 1/2 lb.
  5. Dripping 1 gill Water Pepper and Salt--2d.
  6. Mix a teaspoonful of flour in a plate with some pepper and salt, slice up the meat into pieces about three inches long by two broad, dip each piece lightly in the flour;
  7. skin and slice up the kidneys, and cut the fat into small pieces.
  8. Roll a piece of kidney and a piece of fat alternatively in the slices of meat, pile high in a dish, and pour in a gill of water or stock.
  9. Make a short crust by directions given for short pastry, wet the edge of the dish and line it with a strip of the paste, wet this strip again with water and cover the dish with paste;
  10. trim off the edge, cut a small piece out of the centre of the pie, and ornament it with a few leaves cut out of the paste trimmings.
  11. Brush over with water and bake in a moderate oven for one hour and a half.
  12. As soon as the crust has acquired some colour, cover with a piece of paper well rubbed with dripping.