Beefsteak and Kidney Pie from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 4 tablespoons butter or suet
• ½ pint rich beef stock
• 4 shallots, finely chopped
• 1 teaspoon chopped parsley
• 1 bay leaf
• a pinch each powdered cloves and marjoram
• ¾ pound calf’s kidney
• 2 pounds thick beef steak, cut into large bite-sized pieces
• 2 tablespoons plain flour
• salted water
• ¾ level teaspoon freshly ground black pepper
• 1 level teaspoon salt
• flaky pastry