Toss the beef and kidney cubes into the seasoned flour and mix with the chopped parsley. Meanwhile, in a large, heavy pan, render the beef suet (or melt the bacon fat, lard, or butter). Fry the meat and onions in the hot fat quickly until the meat is lightly brown on all sides and the onions translucent. Cover with the chosen liquid, add any additional seasonings, and bring to a simmer. Cook very gently for 1 hour -- water should never boil. Taste for seasoning. Let cool.

If you are using a suet pastry crust, roll out bottom crust to fit deep-dish pie pan and fit. Cover with top crust, crimp closed, and cut vent hole. Brush over with beaten egg. Bake for 1 hour at 325°F.

If using the rough puff pastry, put the mixture in a l-1/2 quart casserole. Roll out the pastry to cover. Trim off a thin strip to fit the rim of the casserole. Dampen the rim and press the strip into position. Now dampen the strip and firmly press the edges of the pastry to the pastry rim -- and then trim away any surplus with a sharp knife. Make sure the edges are sealed. Decorate the top with the surplus dough cut into such shapes as your fancy dictates, but make sure that there is a small vent hole cut in the center to let steam escape. Brush over with the beaten egg. Bake for 10 minutes at 450° in a preheated oven; turn down heat to 325° and bake for another 45 minutes or until the contents are bubbling hot and the crust a golden brown. Serves 6.

Variations: 12 to 18 oysters, shucked and bearded -- or canned in their juices, added just as the dish is covered with pastry. (I know one cook who swears by smoked oysters in this pie; these can be found canned in the imported groceries.) 12 ounces mushrooms, sautéed separately and simmered in the broth with the meat and onions. (Sauteing them first reduces their bulk -- cook over high heat until sweated and lightly browned.)