Categories: Beef, Londontowne 
      Yield: 6 servings 
  
      2    Beef Kidneys*                       2    Sprigs parsley 
    3/4 lb Round Steak                         1    Celery leaf top 
      1    Flour                             1/2 c  Mushrooms 
      1    Salt and Pepper                   1/2 c  Diced carrots 
      1 tb Oil                                 2 tb Flour (heaping) 
      1 c  Chopped onion                     1/2 c  Cold water 
      1    Hot water                           1    Pastry for 1 crust 
      1    Bay leaf                        
  
  English Steak & Kidney Pie (British Isles) 
   
  *4 Veal kidneys may be used for a milder flavor 
   
  Remove the skin and coarse parts from the kidneys.  Wash in salted water. 
  Cut into 1" squares.  Pound flour into round steak and cut into pieces. 
  Combine flour, salt and pepper.  Dredge kidney in seasoned flour.  Heat oil 
  in heavy skillet and brown beef cubes on all sides, add onion and kidneys 
  and cook slowly until brown. Cover meats with hot water, add bay leaf, 
  parsley and celery tops. Cover tightly and simmer for 1 hour. Remove meat 
  to deep baking dish. Add mushrooms, carrots. Mix 2 T flour with 1/2 cup 
  water and add to pan liquor to thicken it. Pour over meat and vegetables 
  and top with pastry crust. Bake in 350 degree F oven for about 1 hour. 
   
  Posted by:  Grandma Sheila (Exner)  July, 1991