You can hide rather a lot of liver in this pie.
1 package of beef liver cut up relatively small
2 pounds beef cut into 1 inch cubes
½ cup oil
½ cup lemon juice
2 tablespoons vinegar
½ tablespoons minced onion
oil for frying
1 medium onion, chopped
bouquet garni (a cheesecloth bag containing a bay leaf, and several sprigs of thyme)
¾ pound of carrots, cut into bite sized pieces.
½ pound of mushrooms cut into bite sized pieces.
1 tablespoon Worcester sauce
Place liver and beef in a bowl with oil, lemon juice, vinegar, minced onion, and pepper and marinate an hour or overnight.
Pour the whole through a sieve, to save the marinade. Coat the beef and liver with flour by tossing the meat in a bowl with some flour.
Sautée the chopped onions in oil. Add the beef and liver. Stir while sautéing until the the flour is coated with oil. Add the marinade to the pan, along with the bouquet garni, salt, and enough water to cover by 2 inches. Simmer for an hour.
Add the carrots and mushrooms to the pan and simmer for 45 minutes or until the meat is done.
Whisk together ¼ cup water and ¼ cup flour. Add it to the pan and stir for another 5 minutes to make a gravy sauce.
Pour into baking dishes and cover with pastry.
Preheat the oven to 425 Bake at 425 for 15 minues and 375 for 30 – 45, until crust is brown and filling is bubbling hot.