Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This old-fashioned meat stew with its unusual name has a delicious suet pastry top. Those who like dumplings will like this recipe – it makes a filling dish for cold days.


  • 675 g/1Β½ lb stewing steak
  • seasoned flour
  • 25 g/1 oz lard or dripping
  • 225 g/8 oz carrots
  • 2 onions
  • 1 small turnip
  • 4 dl/ΒΎ pint stock


    Wipe the meat and trim away any fat. Cut the meat into neat pieces and toss in seasoned flour. Melt the fat in a medium to large saucepan, add the meat and fry gently to brown on all sides. Meanwhile peel and slice the carrots and onions and peel and dice the turnip. Add the vegetables to the pan and stir in the stock. Bring up to the boil, then lower the heat to a simmer. Cover and cook gently for 2 hours.

    Put together the ingredients for the suet pastry top. Sift the flour and salt into a mixing basin and add the suet. About 45 minutes before the end of the cooking time for the meat, make up the topping by stirring sufficient water into the dry ingredients to make a soft scone-like dough. On a lightly floured working surface pat out the dough to a circle slightly smaller than the diameter of the saucepan.

    Remove the pan lid and place the suet pastry circle on top of the ingredients in the pan. Re-cover with the lid and continue to simmer gently for the remaining 30–40 minutes’ cooking time. The suet pastry will rise and cook to form a delicious topping.

    Cut the pastry top in wedges and serve along with the meat and vegetables from underneath.