For 6 people you need

1 1/2 lb. stewing steak 1 oz. flour, seasoning 1 oz. dripping 2 onions 1 pint water 3 teaspoons tomato puree 2 carrots, pinch mixed herbs


2 oz. white breadcrumbs 1 1/2 oz. butter 8 oz. flour (with plain flour use 3 level teaspoons baking powder) 1 teaspoon salt pepper 1/2 teaspoon garlic salt 3 tablespoons oil 1/4 pint milk.

  • Cut meat into cubes and toss in well seasoned flour.
  • Melt dripping in pan. gently fry sliced onions until golden.
  • Add meat and fry a further 5 minutes, turning until meat is brown,
  • Remove from heat and blend in water and tomato puree.
  • Add carrots and herbs.
  • Return to heat and bring to boil
  • Turn mixture into casserole cover with lid. cook for 2 hours .
  • Fry breadcrumbs slowly in butter until golden brown, put on plate.
  • Sieve together flour, salt and pepper and garlic salt (optional), add oil and milk and mix to a soft dough.
  • Drop tablespoons of this dough into -the buttered crumbs and roll into balls in the crumbs. Arrange on top of the stew.
  • Return uncovered casserole to the moderately hot oven for 45 minutes until topping is golden brown

Oven temperature: very moderate. 325-350"F. Gas Mark 3 Oven position: centre