- 1 pound [454 g] round of beef
- 2 green onions or 1 onion, chopped
- 1 celery stalk, sliced
- 1 teaspoon [5 mL] thyme
- 1 teaspoon [5 mL] marjoram
- Salt and pepper, to taste
- Water
- 5 veal kidneys
- Vinegar
- Butter
- 1 cup [250 mL] red wine
- Browned flour
Dough
- 1/2 pound [227 g] shortening
- 1/4 cup [60 mL] boiling water
- 2 cups [280 g] flour
- 3 teaspoons [15 mL] baking powder
- Pinch of salt
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- Transfer beef, chopped green onions or onion, celery slices, thyme and marjoram into a casserole; salt and pepper.
- Cover with water; bring to a boil and simmer, over medium heat, for 3 hours, keeping a slow boil at all times.
- Meanwhile, prepare dough.
- When beef is well done, remove casserole from heat; reserve hot.
- Clean and slice veal kidneys; soak kidney slices, covered with vinegar, for 1 hour.
- Preheat oven to 400°F [200°C].
- Drain and well dry kidney slices.
- Brown kidney slices into just a little melted butter; stir in red wine.
- Cook, but do not overcook, kidney slices.
- Cut boiled beef into cubes; mix beef cubes into sauce.
- Sprinkle all over with a little browned flour, to thicken sauce.
- Pour into an oven-safe casserole.
- Roll dough into a circle, large enough to completely cover the casserole.
- Top mixture with dough; cut a few slits on top.
- Bake into preheated oven for 30 to 40 minutes, until golden brown.
Dough
- Cream together shortening and boiling water.
- Mix together flour, baking powder and salt; stir in melted shortening.
- Shape dough into a ball; refrigerate until ready to roll.
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