Ingredients
2 pounds chuck beef
1 pound beef kidney
Beef suet (piece the size of a large egg)
1 large onion, coarsely chopped
1 cup rich beef stock
1 tablespoon salt
Pepper
Cayenne
1 1/2 teaspoons Worcestershire
Flour
Pastry made from {1 1/2 cups} flour or pastry mix
Method
Cut chuck and kidney in 1 1/2 – inch cubes, try out suet; remove cracklings. Add onion; saute until yellow and meats cook, stirring almost constantly until thoroughly browned.
Add beef stock, salt, pepper, cayenne to taste add Worcestershire. Stir well; cover and simmer until the meat is tender, about 1 hour and 45 minutes.
If necessary, add enough water almost to cover the meat. Thicken broth with flour, blended with cold water – allowing 1 1/2 tablespoon flour to each cup of broth. Transfer to casserole and cool.
Roll pastry to 1/8-inch and place on meat. Cut gashes in the crust. Pastry may be done in latticed strips. Bake in very hot – 450-degree oven about 10 minutes, lower heat to 350-degrees, moderate about 15 minutes or until crust is delicately browned.
Serves 6 or more.