Beefsteak and Kidney Pie

Trim the fat from the steak and put it in a frying pan over medium heat to melt. Cut the steak into cubes, 3/4 inch to 1 inch. Cut the kidney meat away from the white fibers and remove the fat. Cut the kidney into small chunks. When the beef fat is tried out, remove the solid parts left in the pan. Add butter or margarine to the pan (if needed) to make 5 tablespoons. Saute the onions very lightly in the fat. Stir in the flour and blend well. Add the bouillon or consomme and stir until thickened. Season with the salt, pepper, and Worcestershire sauce. Add the meat and cool. Have ready a 2-quart casserole or baking pan of comparable capacity. If using a bottom crust as well as top, the pastry will require 3 or 4 cups of flour. Follow the recipe for suet, or regular, or lard and butter pie crust. If using a top crust only, prepare any of these or a meat-puff paste. Like many meat pies, this will be better if a custard cup or egg cup is inverted in the center of the pie to hold up the crust and to gather the gravy during baking. Put the filling into the casserole or pan, top with pastry, and bake 20 minutes at 450 degrees. Reduce the heat to 325 degrees and bake 35 to 40 minutes longer.