Nostalgia joins the meat in steak and kidney pie

Recipe Finder

August 21, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

A memory from the 1930s is but a mouthful away. William Mac Indoe of Joppa recalls the pie his grandmother made when he was a child in New York City. "She had been a cook in London in the 1890s. I'm 65 now but remember the steak and kidney pie she made in the '30s. Would you have a recipe for this?"

Chef Gilles Syglowski, who tests dishes for this column, chose a recipe sent in by Dorothy Williams of Chester.

Williams' steak and kidney pie

Makes 6 servings

1/8 pound beef suet

1 large onion, coarsely chopped

2 pounds top round, cut into 1-inch-thick cubes

1 pound lamb kidneys, quartered

1 teaspoon salt

few grains of pepper and cayenne

1 1/2 teaspoons Worcestershire sauce

1 cup beef stock

1 egg yolk

2 tablespoons water

pastry for a 1-crust pie

Cook suet until golden brown. Remove from pan. Fry onion in drippings until soft and brown and remove. Add cubes of beef to kidneys and fry in drippings until well browned. Return onions to pan and add seasonings and beef stock. Stir well, cover and simmer 2 hours, adding more broth if necessary. Thicken gravy if desired. Transfer to baking dish and cool. Roll out pastry to 1/8 -inch thick and place over meat mixture. Trim and crimp edges with a floured fork.

Cut slot in center of pastry. Cut leaves from pastry scraps and place on top. Beat egg yolk slightly, add water and brush over pastry.

Bake at 425 degrees for 10 minutes. Lower heat to 350 degrees and bake 20 minutes longer or until pastry is deep golden brown.

Braided bread

An apricot bread that is braided was the request of Maureen Keck of Catonsville. Her answer came from Kari Fandek of Towson. Chef Syglowski, who tested the recipe, says, "It is very good."

Fandek's apricot braid

Makes 1 braid

1 cup milk, scalded

1/4 cup butter, margarine or vegetable oil

3 tablespoons honey

1/4 cup water

1 tablespoon dry yeast

1 egg

1 teaspoon grated lemon rind

1/4 cup chopped raisins

1/4 cup chopped nuts

1/2 cup slivered dried apricots

4 cups whole wheat flour

Heat oven to 350 degrees. Combine scalded milk, butter, honey and water in a bowl and allow to cool to lukewarm. Add yeast and mix well. Set aside for 5 to 10 minutes and then blend in egg, lemon rind, raisins, nuts and apricots. Add flour and mix until dough is well blended and soft.

Lightly oil a baking sheet. Divide dough into 5 equal parts and shape each part into an 18-inch strip. Place three strips on baking sheet and form into a braid, seal ends together. Twist two remaining strips together and place on top of the braid.

Seal ends. Cover with a damp cloth and let rise in a warm place until double in bulk, about 1 hour. Bake for 45 minutes.

Recipe requests

Diane Weaver, address unknown, wants a cucumber and onion salad similar to the one served at Horn & Horn and available at Weis market.

Bernie Bage of Baltimore wants a recipe for making bagels.

Lillian Broadwick of Monkton is seeking a special rice pudding. "I had it years ago at a diner out on Route 40 near Martin Boulevard," she says. "It was in two layers. I believe the rice was on the bottom and the custard on top. The custard was set, as baked custard and not boiled. When I try it, the custard simply sinks into the rice. It's good but not what I'm looking for."

Pub Date: 8/21/96

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