Apr

12

Ingredients: 

200 g Suet pastry (8 oz)
500 g Stewing Steak. trimmed (1 lb)
100g Kidney (¼ lb)
150ml (¼ pint) Stock
a little seasoned flour

Method:

Line a greased 1 litre basin with Suet Pastry.

Cut up steak and kidney into bite size chunks.

Roll the meat in seasoned flour then place in the lined basin and add the stock to fill up to ¾ of the basin. Add a little extra water if needed.

Damp the edge, roll out remaining pastry to the fit top of the basin and seal the edges well.

Cover with greaseproof paper and foil and steam for 4 hours.


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