The President's Beefsteak and Kidney Pie

• 4 small beef kidneys
• 1 1/2 pounds beef, round steak
• 1 cup red wine
• 2 each onions sliced
• 2 each bay leaves
• 1/2 cup parsley leaves chopped
• 1/2 cup celery chopped
• 1 cup mushrooms sliced
• 1 pint water hot

1. Separate the kidneys with a sharp knife, discarding all gristly portions and fat.
2. Sprinkle with salt.
3. Cover with claret, add bay leaves, sliced onion, pepper.
4. Let it marinate 2 hours.
5. Pound the steak with flour, and cut into 1 inch pieces.
6. Brown suet or heat bacon drippings in iron skillet.
7. Then add diced onion and cook until clear; remove onion from skillet.
8. Over medium heat, brown steak well.
9. Next drain the kidneys, reserving the marinade; dredge with flour, and brown, stirring carefully.
10. Add 1 pt or less or hot water, stir well, add chopped celery and parsley, and marjoram.
11. Mix all well, and transfer to the casserole from which you intend to serve the pie.
12. Strain into it the marinade.
13. Cover with a tight lid, and bake at 325F (160C) for about 1 hour.
14. Remove from oven.
15. Brown the mushrooms in bacon drippings, and if they need thickening, thicken with flour mixed in cold water and stirred carefully to avoid lumps.
16. Add the mushrooms to the casserole mixture.
17. Cover with a crust of puff-paste, pie crust, or biscuit dough, and return to 400F (200C) oven, and bake until brown, about 20 to 30 minutes.
18. Serve at once.

beef kidneys, beef, red wine, onions, bay leaves, parsley, celery, mushrooms, water

Taken from recipeland.com/recipe/v/the-presidents-beefsteak-kidney-47057 (may not work)