. t 2

sugar and ketchup and coat each chop. Cover.
Bake 350° for one hour. Baste occasionally.
Remove cover and bake another 40 min.

Mrs. B. Ferworn

STEAK AND KIDNEY PIE

2 lbs. round steak 1" thick
6 lamb kidneys |
beef fat ie

1 large onion, chppped
10% oz. can beef bouillon

1% tsp salt 1% tsp Worcestershire sauce
%. tsp pepper % cup cold water

1/8 tsp cayenne 2 tbsp flour

dash nutmeg pastry for l-crust 9" pie

Cut steak into 1" cubes and discard any excess

fat. Remove fat from kidneys and wash. Remove
outer membrane and split through the center
lengthwise. Remove fat and tissue inside.

Split once again crosswise. Put a few small

pieces of beef fat in a large heavy saucepan and
fry until pan is well greased. Remove and discard
pieces ot fat. Add onion to pan ané@ cook gently
until yellow.

Add beef and kidneys and brown thoroughly, stirring
constantly. Add beef bouillon, salt, pepper,
cayenne, nutmeg and Worcestershire sauce. Stir
well, cover tightly and simmer until meat is tender,
2% to % hours.

Heat oven to 475 degrees. Measure water into a
small jar with a tight lid, add flour and shake
together until well blended. Add to boiling meat
mixture gradually, stirring constantly, and cook
and stir until thickened. Pour into 2 qt. casserole.
Roll pastry a little larger than top of casserole.
Lay on top of meat mixture and seal it well to

the edges of the casserole. Cut a slit in the

top for the steam to escape. Bake at 475° for 10
mins. then reduce temperature to 375° and bake
another 15 mins or until pastry is well browned
and meat mixture bubbling well. Serves 6.

Mrs. Verity Luxmoore