Take a good pound of stewing steak and three or four lamb's kidneys (not, under any circumstances, pig's kidneys and certainly not ox kidneys - calves' kidneys you might get away with). Brown them in a little oil; in another pan do the same with a couple of onions, a couple of stalks of celery and a couple of carrots, all diced. Transfer to a saucepan and add a half pint or so of stout; reduce this a bit, then add the meat and simmer slowly for an hour and a half. Adjust the seasoning and add worcester sauce if you like.
Meanwhile take half a pound of beef suet and a pound of self raising flour, add salt and pepper, combine them and add just enough water to make a dough; rest this for five minutes and then roll it out about half an inch thick. Butter and flour a two pound pudding basin, line it with the pastry, spoon in the filling, close the top, with a lid made from the remaining pastry, cover with greaseproof paper and foil, steam for a couple of hours or more or for preference steam for 30 minutes to let the dough rise then pressure cook for a couple of hours. if there is too much juice, call the remainder gravy.
Turn out.
Eat with hearty vegetables.
Comment