Shaker Recipe of the Month
Kitchen of the Church Family, Hancock Shaker Village
Frank Leslie’s Popular Monthly, September 1873
Kidney and Steak Pie
|4 veal kidneys||1 cup raw potatoes, sliced|
|Water to cover||Water to cover|
|1 recipe biscuit or pastry dough||2 hard cooked eggs, sliced|
|1/2 pound beef sirloin, diced||Salt and pepper|
Remove all fiber and excess fat from kidneys. Refrigerate overnight in water. Simmer slowly in the same water until tender. Remove kidneys and reserve stock. Thinly slice kidneys. Line a buttered 1 1/2 – to 2-quart casserole with a thin layer of rolled dough. Arrange kidneys, beef, potatoes, onion and eggs on dough. Repeat until all ingredients are used. Pour reserved stock over all and sprinkle with seasoning. Top with a thinly rolled dough crust and crimp edges to seal. Allow a steam-vent hole in the top. Bake in a preheated hot (450°F) oven 15 minutes to brown, then at 350°F for 40 minutes. Serves 6.
Mary Whitcher’s Shaker House-Keeper
This and other Shaker recipes can be found in Shaker Cook Book, by Caroline Piercy and Arthur Tolve (Bowling Green, Ohio, Gabriel’s Horn Publishing Co., 1984). Used by permission.
Each month we will post an authentic Shaker Recipe for you to try. When possible, we will try to find a seasonal recipe for your enjoyment. Please check back often for new recipes and email us with your comments on recipes that you have tried.
14 South Pleasant Street
Ashburnham, MA 01430-8001