SC - And Speaking of Kidney

[D. Clay-Disparti]

>From The Dairy Book of British Food   ISBN 0852237359

For Steak and Kidney Pudding:

Make a suet crust pastry by mixing 8oz self rising flour, 3 oz beef suet, and a
pinch of salt.  Add about 8-10 Tbs cold water to mix into a soft dough.  Roll
out 2/3 of the dough on a lightly floured work surface and use to line a 3 pint
pudding basin.  Leave any extra pastry hanging over the sides.  Season the
flour, then toss the steak (1 1/2lbs) and kidney (6 oz) in the flour, shaking
off any excess.

Melt 1 oz of butter and lightly fry garlic (1-2 cloves, chopped), onion (1 large
chopped) and mushrooms (4 oz) for 3 minutes.  Add the steak, kidney and
remaining flour and cook for about 5 minutes until lightly browned.

Gradually stir in stock (1/4 pt), ale (1/4 pt brown ale), bay leaf, thyme sprig,
Worcestershire sauce (1 Tbs) and tomato puree (1 Tbs).  Cover and let simmer for
1 1/4 hrs, then fill the dough with mixture.  Brush the top edge of the pastry
with water, roll out remaining pastry and place over pudding.  Press the edges
together and trim off excess pastry.  Cover the top with loose fitting grease
proof paper.  Tie in place with string,put in large pan with boiling water half
way up the basin, simmer gently for two hours.

Dee/Isabella

LYN M PARKINSON wrote:

> >>If you like the pie, you may also want to try steak and kidney pudding.
>  Let me
> know if you want the recipe.<<
>
> Yep.
>
> IIRC, back when I did more kidney dishes, I found that low, slow cooking
> was best for it.  The 'seizing up' is probably the reason.  Haven't
> soaked it in milk, but the overnight soaking does help considerably.
>
> Regards,
>
> Allison
> allilyn at juno.com, Barony Marche of the Debatable Lands, Pittsburgh, PA
> Kingdom of Aethelmearc
>
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