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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Sept. 13, 1973)
r Kidney pie combats rising meat prices One benefit of living cheaply is that every day uou are presented with an incentive to discover a less espensive way to dine well. One of the highest hurdles in the search for better eating is the ulcer-aggravating height of current meat prices. The price of simple hamburger has driven many of my friends to vegetarianism; tearing hungrily into an ascetic meal of rice and canned yams, with a salad providing ihe only cheery note in an otherwise melancholy tableau. I eat with these friends and commiserate with them, but I cannot help but revolt at the idea that eating cheaply must tie a grim, belt-tighteninq experience. I was treated to a succulent dinner recently, rich with meat, at the home of two friends whose food budget would make a churchmouse feel rich by comparison. Their secret? Steak-and-kidney pie. In England, one discovers the true magnificence of this dish, based upon a meat that the British delicately refer to as offal. Wherever you find it, in a roadside pub or in a London grill, it is marvelous-the crust may be a trifle spongy, but the dark stew underneath it is tender, rich perfection. My friends learned to prepare steak-and -kidney pie while living in England a few years ago, and today, with the prii.es of most meats hovering around the astronomical level, anil with the price of kidneys down arounc 75 cents a lb., it is truly a dish whose time has come. dovid wore omelet 2 lb. lean, boneless beol (buy what's chtapost, a hmskoi nsi.aily boin the best value for the money) 1-12 lb. beef kidneys, with mombrnni'. (.it, and nerves rue -over 14 lb. beef suet 2 onions, coarsly chopped 112 dups tinned boef bouillon, undiluted 2 tsp. Worcestershire sauce Salt and pepper Flaky pastry crust Cut the beef into uniform 2-in. pieces, trimming away all grisle and fat. Cut the kidneys into slightly larger pieces. Meanwhile, render the suet until it covers the bottom of the pot, and saute the onions in it unlil golden. Now add the beef and brown the chunks on all sides, stirring all the while; add the kidneys and do the same until they lose their pinkness. Stir in enough bouillon to cover, then add the sauce and a bit of pepper. Bring to a gentle simmer, cover anil cook slowly for at least 1-12 hours, or until all the meat is fork tender. Cool the stew, and taste for seasoning. Half an hour before serving, ai range it in a suitably sized casserole, the stew being at room tempeiafure and cover with the flaky pastry crust. Bake at 425 degrees foi 15 min., then lower the oven and finish the crust at 35 degrees for 10 15 min. , Ci IP I , SAVI In-.r '.I,, I, ' ll.l I llll.-l P ,., WlV III. W i hi' ( . i ' i i 1 1 1 I - SlM-.s ),,-, I ' " l,,il);lll''llii.n,' i-lli 'i I II I'y ''. t ' .'I'l.lV It A.'.-HM -...II! "live l.r.v IV-. .--Min- l.rl I' ii !...v Id T Fww fllMH II ( (W .l 1KIM lilt I'"", ' '"'"'I ' '" " '"' Li r i 3 . i -LV 5 , I thursday, 5cr)tcftil)(?r 13, 1973 ?5v 00 DC 00 (ft OODOi OOOC or oo or poli 000$ - - tun 'lllMrtii 1 - -..:i:,,-'vr,-r -:r?? f. : 6' ; .ta: 450 00 TEAM System Price -..n.n 9id rr ;t 132-2959 ELECTRONICS fgf S 49 94 4 I r 'I 8:'.-' i ' ' 11' Ml ' . WTO (i.jily in.'hr.iskaii Awl if s " 0 t " fi s w m m m mm m wjm vr raw