beef
serves 4
500ml / 1lb steak and kidney ( ox kidney if possible )
flour ( all purpose )
salt & pepper
2 pigeons, prepared, drawn and halved
4 bacon rashers
125g / 4oz onion, sliced fine
beef dripping
300ml / 10floz stout
30ml / 2 tbs cider vinegar
1 bayleaf
5ml / 1tsp fresh parsley
5ml / 1tsp fresh thyme
Cut the steak and kidney into 2.5cm / 1 inch cubes, and tossed
in seasoned flour.
Wrap each pigeon half in a bacon rasher.
Fry the onions lightly in dripping, add the meat and let it brown, stirring.
Stir in the stout and vinegar and simmer for 15 minutes.
Arrange half of the meat and onion mixture in a deep ovenproof dish, lay
the pigeon halfs, cover with the rest of the meat and onion and pour over
the juices.
Add the herbs and a sprinkling of salt and pepper.
Cover well and cook in a pre-heated oven at 1600C /
3250F / Gas mark 3, for about 3 hours.