Beefsteak and kidney pie recipe offered

This recipe for beefsteak and kidney pie is from Sunset All Western Foods Cook Book, copyright 1947.

1 1/2 pounds round steak

4 lamb kidneys

3 tablespoons oil or butter

1 large carrot

1 medium onion

1 small can mushrooms

1 pint Claret or Burgundy

1/2 cup Madeira or sherry

1 clove garlic

1 sprig parsley

4 cloves

2 bay leaves

1/8 teaspoon dry mustard

1/8 teaspoon celery seed

Salt and pepper to taste

Soak kidneys 1 hour in cold salt water; skin and trim away white portions, and cut in small pieces. Salt, pepper, dust with flour, and brown them lightly in the oil or butter, then put into a casserole.

Cut steak in 1 1/2 inch squares; season, flour and brown them well, and put into the casserole.

Dice carrot and onion and brown with the mushrooms, parsley and garlic, and add all to the meat.

Pour in the wines, sufficient to cover everything, and add the spices, mixing well.

Cover casserole and bake in a moderately hot oven, 375 degrees, for 1 1/2 hours.

About 15 minutes before ready to serve, remove the lid and place on top of meat a layer of baking powder biscuits. Increase heat to 400 degrees and bake until biscuits are done. Serve at once.

Serves 6 people.