| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Cornish |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Chuck beef; (900gm) |
| 6 |
oz |
Ox kidneys; (170gm) |
| 2 |
lg |
Onions |
| 1 |
oz |
Plain flour; (28gm) |
| 1 |
pt |
Beef stock; (570ml) |
|
|
Salt and pepper to taste |
| 10 |
md |
Potatoes |
| 1 1/2 |
oz |
Beef dripping; (43gm) |
INSTRUCTIONS
Chop the beef and kidneys up into 1/2in (12mm) cubes. Peel and slice
the onions then place meat and onions in bag with flour and seasoning
and now toss. Melt the dripping in frying pan and when hot tip out
the contents of the bag and cook to seal in the juices. Now add the
stock and allow to simmer slowly. Pour the contents into a baking tin
and add the potatoes which have been halved so that their ends stand
up through the gravy. Bake at 350 degrees F (170 degrees C) for about
2 hours until the top of the potatoes brown. Serve with carrots and
beans.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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