STEAK AND KIDNEY PIE. Jib Fether-Flake, lib Stewing Steak, 3 Sheep’s Kidneys, 1 hard-boiled egg. Salt and pepper. 1 teaspoon chopped parsley. A very little onion. Wipe and cut the meat into stripes. Skin and cut the kidneys into pieces. Put 2 teaspoons of flour on a plate, season with salt and pepper and the chopped parsley. Coat meat with the seasoned flour and roll tip with a piece of kidney inside. Pile loosely into a pie dish, with slices of egg on top and a little stock or water. Cover with Fether-Flake and then cook first in a quick oven and then a slow from to 2 hours. Fether-Flake is puff pastry ready for the oven. 8d per lb. at the Ernest Adams Ltd. Cake Shop.— Advt.
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Southland Times, Issue 22295, 10 April 1934, Page 6
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128Page 6 Advertisements Column 3 Southland Times, Issue 22295, 10 April 1934, Page 6
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