Categories: Meats, Pies, Main dish 
      Yield: 8 servings 
  
      4 sm Veal or Baby Beef Kidneys 
  1 1/2 lb Rump or Round Steak (to be 
           -cut into 1" pieces 
      1 c  Claret or other Dry Red Wine 
      2    Onions, 1 sliced; 1 diced 
      2    Bay Leaves 
    1/2 c  Parsley, chopped 
    1/2 c  Celery, chopped (including 
           -tender leafy tops) 
      1 c  Mushrooms, sliced 
           Suet or Bacon Drippings 
           Flour for dredging and 
           -thickening 
      1 pt Hot Water 
           Salt 
      1 ts Coarse Black Pepper 
      1 ts Marjoram 
           Pastry of puff-paste, pie 
           -crust, or biscuit dough (to 
           -cover casserole) 
  
       Separate the kidneys with a sharp knife, discarding all gristly 
  portions and fat.  Sprinkle with salt.  Cover with claret, add bay leaves, 
  sliced onion, pepper.  Let it marinate 2 hours. 
       Pound the steak with flour, and cut into 1" pieces.  Brown suet or 
  heat bacon drippings in iron skillet.  Then add diced onion and cook until 
  clear; remove onion from skillet. 
       Over medium heat, brown steak well.  Next drain the kidneys, reserving 
  the marinade; dredge with flour, and brown, stirring carefully. Add 1 pt or 
  less or hot water, stir well, add chopped celery and parsley, and marjoram. 
       Mix all well, and transfer to the casserole from which you intend to 
  serve the pie.  Strain into it the marinade.  Cover with a tight lid, and 
  bake at 325oF for about 1 hour. 
       Remove from oven.  Brown the mushrooms in bacon drippings, and if they 
  need thickening, thicken with flour mixed in cold water and stirred 
  carefully to avoid lumps.  Add the mushrooms to the casserole mixture. 
  Cover with a crust of puff-paste, pie crust, or biscuit dough, and return 
  to 400oF oven, and bake until brown, about 20 to 30 minutes. Serve at once. 
   
  Source:  The First Ladies Cookbook - 1969 . Chapter on George & Marsha 
  Washington