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Ingredients
1 pint stock (vegetable,
chicken, pork or veal)
10 oz peeled and diced potatoes
2 leeks, washed and trimmed, both white and a bit of green
2 carrots, peeled and finely chopped or grated
1 oz oatmeal
1/2 cup of grated Cheshire cheese
salt and pepper
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For the suet crust pastry:
350g/12oz self-raising flour
175g/6oz shredded beef suet
cold water to mix
salt and freshly milled black pepper
For the filling:
560g/1¼lb chuck steak
225g/8oz ox kidney after trimming (so buy 275g/10oz)
2 tbsp well-seasoned flour
1 medium onion, sliced
cold water
1 tsp Worcestershire sauce
salt and freshly milled black pepper
For the gravy:
meat trimmings from the steak and kidney
1 onion, halved
570ml/1 pint water
1 tsp beef dripping
2 tbsp flour
few drops of Worcestershire sauce
salt and freshly milled black pepper
You will also need a well-buttered, 1.5 litre/2½ pint capacity pudding
basin and a steamer.
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Method
- Put the stock into a large pan, add the vegetables
and seasoning and bring to the boil.
- Simmer for 15 minutes then add the oatmeal and
simmer for 10 more minutes.
- Just before serving, stir in half the cheese, pour
the soup into four bowls and sprinkle the remaining cheese on top.
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