Beef
1½lbs (900gm) chuck beef
6oz (170gm) ox kidneys
2 large onions peeled and sliced
1oz (30g) plain flour
1pint (570ml) beef stock
Salt and pepper to taste
10 medium potatoes
1½ oz (43g) beef dripping
Chop the beef and kidneys up into ½in (12mm) cubes.
Place the meat and onions in a bag with the flour and seasoning and toss.
Melt the dripping in a frying pan ( griddle ) 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.