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A kidney and mushroom pie, savory beneath a crisp cheese pastry, proves that the humblest meats can be delicious.
1AM sure you feel, as I do, that rationing is the fairest, most efficient way — in fact, the only way — to make sure that our armed forces, our allies and those of us at home will get the greatest possible benefit from our available meat supply. But no matter how whole-heartedly you approve of it, you have probably been asking yourself what in the world you can serve in place of meat that will keep your menus up to standard both for nutrition and taste.
One answer is to serve more of the unrationed meats. In the long run, I think this will prove an advantage, for the variety meats, such as kidney, liver, heart and so on, are so highly nutritious and have such distinctive flavor that we really should use them for those reasons as well as to see us through the rationing period.
An excellent combination is kidney and mushrooms and when they are
served as a pie with a cheese pastry for the top they are sure to make as great a hit with your family and guests as they do at Schrafft's Restaurants.
Kidney and Mushroom Pie
1 lb. lamb kidney 2 tbls. flour 5 tbls. butter • xk tsp. salt
1 tbl. chopped onion Y* tsp. pepper 2Vi cups water Pastry dough
Yt lb. mushrooms Yt. cup grated cheese
Trim fat and skin from kidney and cut each in 8 crosswise slices. Sautee minced onion lightly in 2 tbls. butter, add kidney and cook for 15 minutes. Add 2 cups water and simmer for 30 minutes. Bring to quick boil, remove from fire and strain, keeping kidney and liquid separate. While kidney is simmering, wash and slice mushrooms and sautee in 2 tbls. butter. Add Ya cup water, bring to quick boil and strain, adding liquid to kidney liquid. Melt remaining butter and stir in flour. Add mushroom and kidney stock and simmer until sauce is thick and smooth. Add kidney and mushrooms to sauce and turn into buttered casserole or individual baking dishes. If desired, add cooked vegetables such as diced potatoes, small onions, carrots or peas — about Vi cup of each. Top with pastry dough into which you have mixed the grated cheese, and bake in a hot oven until pastry top is done.
Beef and pork kidney also make delicious casserole dishes but they should be pre-cooked to remove their, strong flavor.
Braised Kidney with Tomato Sauce
1 lb. kidney Yi cup flour
2 tbls. cooking oil
1 cup boiling water
Y2 bay leaf Yz tsp. salt Yi tsp. pepper Slice of lemon
Yz can tomato paste.
Soak kidney in cold water for at least an hour, changing water several times. Bring slowly to boil, then drain. Cover with fresh cold water, bring to fresh boil, then simmer for 10 minutes. Drain, and when cool, remove skin, white cords and fat. Cut in thin slices across, flour each slice and sautee lightly in cooking oil. Remove kidney from pan, stir remaining flour into oil, add boiling water and simmer until sauce is smooth. Add remaining ingredients and simmer kidney in sauce, closely covered, for 1 hour.
As a change from broiled liver, try liver casserole or liver loaf.
(Continued on page 63)
BY KATE SMITH
RADIO MIRROR'S FOOD COUNSELOR Listen to Kate Smith'* daily talks at noon and her Friday night Variety Shew, heard on CBS, sponsored by Genera/ Foods.
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