Cooking For 1967 QUICK SEA PIE

Press, Volume CVII, Issue 31462, 31 August 1967, Page 3

Cooking For 1967 QUICK SEA PIE

'By

CELIA TIMMS)

The quickest way I know to make a steak and kidney pudding must have been discovered by some lone navigator, because it is called Sea Pie. For anyone with a lot to do and little time in which to do it, this is certainly the answer.

For six servings you will need:—

2oz good dripping 1 tablespoon flour i teaspoon salt } teaspoon pepper lib stewing steak 31b ox kidney 1 carrot 1 onion 1 turnip (optional) 2 outer sticks celery i pint beef bouillon made from cube of soup powder). SUET CRUST 4oz finely shredded suet Boz self-raising flour, or Boz plain flour and one teaspoon baking powder i teaspoon salt.

Method: Remove any excess fat or gristle from the steak and the core from the kidney and dice both. Mix flour with salt and pepper and toss meat in this. Melt dripping in a heavy-based pan and fry the meat until lightly coloured.-

Dice the vegetables and slice the onion. -Sprinkle with salt and pepper and add to the meat in the pan. Stir and cook for two or three minutes. Pour on bouillon, cover with lid and simmer an hour and a half. Check the quantity of liquid and add more bouillon if necessary. Make the suet crust while meat is cooking. Mix suet, flour and salt in bowl and mix to a pliable dough with sufficient cold water. Roll out at once on a floured board to about halfinch thickness and, with the lid of the pan, cut a circle to fit exactly on top of meat. Place the circle of dough on top of the meat, replace the lid tightly and continue cooking half an hour to threequarters of an hour. Remove the lid carefully in case the crust has stuck to it. Serve by cutting the crust into the required number of wedges while it is in the saucepan, and serve the pudding directly from the pan to the plates.

Measuring Butter. If recipes call for “half a cup of butter,” half-fill a cup with water, then drop in pieces of butter until the water reaches the top of the cup. Drain off the water and you have the right amount of butter.