INGREDIENTS
(serves eight)
3 large onions
70g beef dripping
Salt
1kg small diced chuck steak
2tbs, heaped, tomato purée
250g piece of lamb's liver
1tbs Worcestershire sauce
60g plain flour
4pt Brakspear Old Ale
8 oysters
Beef suet pastry
METHOD
Fry onions in beef dripping with a little salt and cook for 20 minutes. Add chuck steak and brown. Add tomato purée and cook until a good rich colour, then add the liver. Add Worcestershire sauce and stir in flour. Cook for a few minutes and gradually add ale until sauce thickens. Cover and place in a hot oven for 45 minutes or until tender.
Remove the lamb's liver, add the oyster juice and season to taste. Leave to cool.
Line an 8oz pudding basin with pastry. Fill half with meat and sauce. Place one oyster on top cover with rest of meat. Seal with pastry and steam for one hour. Serve with mushy peas, buttered mash and red wine onion gravy.
Alan Laycock