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/ lb stewing steak
  • seasoned flour
  • 25 g<


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