Bedfordshire Clangers

Name: Bedfordshire Clangers
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 large onion, very finely chopped; 1 lb (½ kg) suet crust; ¼ lb (120 g) ox kidney or 1 pig’s kidney, skinned, cored and cut into ¼ inch (0.5cm) dice; ¼ lb (120 g) ox kidney or 1 pig’s kidney, skinned, cored and cut into ¼ inch (0.5cm) dice; 1 lb (½ kg) good stewing steak or lean pork, all skin and fat removed and cut into ½ inch (1 cm) dice; 1 lb (½ kg) good stewing steak or lean pork, all skin and fat removed and cut into ½ inch (1 cm) dice; Flour; Butter; Salt and pepper; Milk; 2 large cooking apples, peeled, cored and cut into ½ inch (1 cm) dice; Salt and pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This is an early recipe. The origin of the name, always in the plural although one large roll was generally made, seems to be obscure. There are some odd names in Bedfordshire, some of which came from the lacemakers who were probably brought there by Catherine of Aragon.

Ingredients

1 lb (½ kg) good stewing steak or lean pork, all skin and fat removed and cut into ½ inch (1 cm) dice
¼

Europe
United Kingdom
Engalnd
Main course
Starter

Method

Clangers would warm, fill and sustain a farm worker on a cold winter’s day. They could be made very cheaply using scrag-end of mutton or ends of bacon and omitting the raisins which gave the dish its special character. Or, in a more prosperous family, Clangers could be made with good steak or pork and some of the appropriate kidney. The fruit in the crust is as good with the meat as red-currant