The meat pie can be made to be an economical dish. These pies are served in the Chelsea Coffee House in London.
Remove the fat and tubes from the beef kidney and then cut into pieces the size of a walnut. Place in a saucepan and add 3 cups of boiling water and let simmer slowly for ten minutes. Turn into a colander and let the cold water run on the kidney for five minutes.
Now return the kidney to the saucepan and add thyme, sweet marjoram, and onions. Cook slowly until tender and then add sufficient boiling water to cover.
Strain gravy from the kidney and add sufficient water to measure three and one-half cups. Place in a saucepan and when boiling add the dumplings.
Place in a mixing bowl and work to a smooth paste. Then form into balls the size of a large walnut, and drop into the prepared stock and cook for ten minutes. Lift and thicken the gravy slightly.
Sift flour, salt, and baking powder and then add the suet and rub it into the flour well. Mix to a dough with the water and roll out one-quarter inch thick on a floured pastry board.
Line a large baking dish or individual custard cups. Put a layer of kidney in the bottom and season with salt, pepper and finely minced onion. Place a dumpling on top and then a layer of thinly sliced hard-boiled egg. Cover with well-seasoned gravy and then with a crust, brushing the edges of the crust well with water. Now cut two gashes in the top of the crust to permit the steam to escape and then brush the top with water.
If a large pie, bake for one hour; if individual ones, bake in a moderate oven for thirty-five minutes.
Use three eggs in the kidney pie.