Steak and kidney pudding/pie

Steak and kidney pudding/pie

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From
Encyclopedia of Food and Cookery

The perennial favourite, steak and kidney pudding or pie, with rich, thick peppery gravy, has travelled far beyond its origins in Sussex, and can be found on the tables of English-speaking people across the world. It is good, hearty fare, ideal for serving on cold winter nights, and remains a nourishing, economical dish for family and friends.

The basic steak and kidney mixture can be steamed in a suet crust, when it is called steak and kidney pudding, or it can be baked with a puff or flaky pastry crust, when it is known as a pie. Many people also enjoy steak and kidney topped with a sponge mixture, or with some parsley dumplings steamed with the meat during the last half-hour of cooking.

A few bottled oysters or sliced mushrooms make a superb addition to steak and kidney, enriching the dish sufficiently for serving at even the smartest of dinner parties.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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