Meat Pie

Ingredients

• 1½ pounds buttock steak
• ½ pound bullock's kidney
• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound flour
• 1 teaspoon baking powder
• ½ pound clarified dripping
• water

Directions

1. Cut the buttock steak into thin slices and remove all skin.

2. Slice the bullock's kidney into thin pieces.

3. Mix the flour, salt, and pepper on a plate.

4. Dip each slice of meat and kidney into the seasoning and roll them up.

5. Arrange the rolls in a quart pie dish and fill it two-thirds full with water.

6. In a bowl, combine the flour, baking powder, and salt.

7. Cut the clarified dripping into small pieces and rub it into the flour until no lumps remain.

8. Gradually add enough cold water to form a soft paste.

9. Flour a rolling pin and board, then roll out the paste to fit the pie dish, slightly larger than the dish and about ⅓ inch thick.

10. Wet the edge of the dish with water.

11. Cut a strip of paste the width of the dish edge and place it around the edge.