Cornish Under-roast
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Cornish | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Chuck beef, 900gm |
| 6 | oz | Ox kidneys, 170gm |
| 2 | Onions | |
| 1 | oz | Plain flour, 28gm |
| 1 | pt | Beef stock, 570ml |
| Salt and pepper to taste | ||
| 10 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 5425
Calories From Fat: 2646
Total Fat: 293.5g
Cholesterol: 773.9mg
Sodium: 5166.9mg
Potassium: 11596.5mg
Carbohydrates: 459.8g
Fiber: 53.3g
Sugar: 40.8g
Protein: 234.9g