BEEFSTEAK and KIDNEY PIE

1 small beef kidney
1 lb. stewing beef
2 tsp. salt
1/8 tsp. pepper
1 large onion, chopped
2 Tbsp. fat
4 c. water & vegetable stock
Flour for thickening
Pie crust

Wash kidney, cut in half, pour on boiling water and leave 10 minutes. Drain and clean kidney, cut into 1/2" cubes, dry well and roll in seasoned flour. Cut beef into 1" cubes and season.
Sauté onion until golden and remove from fat. Brown meat in same fat, replace onions, add water and stock, and cover and summer until tender, about 1/12 hours. Thicken and pour into casserole, add crust. Bake at 425F. for 20 minutes.