Penny Dreadful: From True Crime to FictionThe Madding Crowd: 18th Century LondonBloodletting: Barber Surgeons and Early MedicineThe Play's the Thing: From Melodrama to Musical

Black Pudding or Blood Sausage
Bubble and Squeak
Chatwetty's Traditional Meat Pie
Cock-A-Leekie Stew
Love in Disguise
Poor Knights
Spotted Dick
Steak and Kidney Pie
Sweeney Todd, The Demon Barber of Fleet Street in Concert
Steak and Kidney Pie
This savory pie is a traditional way of preparing meat from parts of the animal that are not suitable for roasting. By cooking the meat into a dish that is hermetically sealed with pastry, it can also be easily transported.
Serves 4.
Pastry for 9-inch double pie crust
1 pound lean stewing beef, trimmed and cubed
1 pound ox kidney, cored and chopped
2 tablespoons salt and freshly ground pepper
2 tablespoons butter
1 tablespoons oil
1 large onion, chopped
1 cup beef stock
Milk for brushing
1. Heat oil and butter together in pan.
2. Toss the steak and kidney in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate.
3. Add onion to remaining butter in the pan and fry gently until slightly gold.
4. Add meat back to pan and pour in beefstock, slowly bringing to a boil.
5. Lower heat, cover and simmer for 1 to 2 hours, stirring occasionally until meat is tender.
6. Remove from heat; leave the mixture to stand until it is completely cold.
7. Roll out half of the pastry on a floured surface, then use it to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out remaining pastry to make a lid.
8. Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water.
9. Cover with the pastry lid, pushing edges together to seal, and flake by cutting with the back of a knife.
10. Flute then stand pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes, or until golden brown.


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