Lamb and Kidney Pie
|Ground stewing lamb||3⁄4 Pound|
|Dried mint||1⁄8 Teaspoon|
|Bacon drippings||2 Tablespoon|
|Lamb kidneys||1⁄2 Pound|
|Onion||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Canned thick soup||10 Ounce|
|Cold water||1 Tablespoon|
|Unbaked pastry shell||10 Inch|
|Cooked potatoes/10-inch pastry top crust||1 1⁄2 Cup (24 tbs)|
Mix lamb, milk and seasonings together.
Roll into walnut-size balls.
Dust with 2 tablespoons flour and brown slowly in drippings.
Push to one side of pan, and saute diced kidneys.
Add next 5 ingredients, and cover.
Simmer 15 minutes.
Combine flour and cold water.
Stir in soup and flour-water mixture.
Taste, and correct seasonings.
Pour into pastry shell.
Arrange cooked potatoes around top, or cover with pastry circle.
Bake at 400Ã‚Â°F. 40Ã¢â‚¬â€45 minutes.
Garnish top with fresh mint sprigs.