Title: Steak and Kidney Pudding
Categories: Entree Beef Offal British Steak
Yield: 4 Servings

1 1/2	lb	Steak, cut small
1/2	lb	Calf's kidney
2	tb	Flour
1/2	ts	Black pepper
1/2	ts	Salt
12	oz	Self-raising flour
		Salt and black pepper
6	oz	Suet Dripping
4	tb	Shallot/onion; fine chopped
5	fl	Rich beef stock
5	fl	Port wine
2	ts	Soy sauce
1		Lemon; grated rind

Cut steak and kidney into rather small pieces and shake well in a bowl containing flour, pepper and salt, until all the pieces are well coated. Combine finely-chopped suet with flour, adding pepper and salt to taste, to make a light suet crust. Grease a basin with dripping, line it with the crust, put in the seasoned meat and finely-chopped shallot or onion. Combine stock, port wine, soy sauce and lemon rind, and fill up the basin with this mixture to near the top; put on the pastry lid, making sure that the edges are well sealed to keep in the steam. Cover the whole pudding with a floured cloth and simmer or steam for 3 to 4 hours. Crust should be rather damp. Serves 4 to 6.

Recipe Traditional British, Robert Carrier version : MMed IMH c/o Georges Home BBS 2:323/4.4

From: Ian Hoare Date: 24 Dec 96 National Cooking Echo Ä

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