Cooking for 1966 STEAK AND KIDNEY SUET ROLL

Press, Volume CVI, Issue 31079, 7 June 1966, Page 2

Cooking for 1966 STEAK AND KIDNEY SUET ROLL

(By

CELIA TIMMS)

Steak and kidney suet roll makes a change from steak and kidney pie or pudding, and is a fine dish for a cold night SUET CRUST Ingredients: ilb self-raising flour 4oz finely chopped suet Salt. Method: Prepare crust by sifting flour with salt and rubbing in the beef suet. Moisten with sufficient cold water to a dough and roll out into oblong shape on a floured board. FILLING Ingredients: ljlb topside or skirt steak 2 sheep’s kidneys or Jib ox kidney 1 tablespoon Worcestershire sauce 1 tablespoon tomato sauce 1 onion Salt and pepper.

Method: Cut steak into inch cubes and the kidney into small pieces. Combine the

sauces and mix the meat well with them. Add the onion finely chopped or grated, season with pepper and salt and spread over the suet pastry. Moisten edges of pastry with milk and roll up as for a Swiss roll. Pinch ends together and place in a greased baking dish. If brushed with milk or melted butter, the roll will be nicely glazed when cooked. Bake in a moderate oven (350 degrees) one to one hour and a quarter and serve with rich brown or tomato-flavoured sauce.