675 g Stewing steak; (1 1/2lb)
225 g Lamb kidneys; (8oz)
30 g Seasoned flour; (3oz)
1 tb Chopped parsley
110 g Chopped onions; (4oz)
30 g Dripping; (1oz)
425 ml Brown stock; (3/4 pint)
Salt and pepper
340 g Shortcrust; flaky pastry
-(12oz)
1 Egg
Heat the oven to 200C/400F/gas mark 6 for 1 hour.
Cut the steak and kidney into small cubes, dust with seasoned flour and mix
with the chopped parsley. Melt the dripping and fry the onions and meat in
the fat until light brown. Cover with stock, bring to the boil and simmer
gently for 1-1 1/2 hours. Correct the seasoning with salt and pepper. Put
the meat in a pie dish, cover with pastry and brush with beaten egg. Bake
in the oven until golden brown.
Yields
6 servings