|Stewing steak||1 Pound, trimmed and cut into small cubed|
|Seasoned flour||1 Tablespoon|
|Onions||2 , peeled and diced|
|Carrots||2 , peeled and diced|
|Turnip||1 Small, peeled and diced|
|Freshly ground black pepper||To Taste|
|Beef stock||3⁄4 Pint|
|For scone topping|
|Mixed herbs||1⁄4 Teaspoon|
Heat half the oil in a frying pan or casserole.
Toss the meat in the flour and fry until golden brown on a fairly high heat.
Turn down the heat, add remaining oil and vegetables, and saute gently for a few minutes.
Add the bay leaf, seasoning and stock and bring to the boil.
Place in a casserole, if you have used a frying pan, cover and cook for 1 hour in the oven.
Meanwhile sieve the flour and salt, then rub in the fat until the mixture resembles fine breadcrumbs.
Add the herbs and mix with the egg and milk to a soft dough.
Roll out on a floured board 2 1/2 cm (1 inch) thick and cut into rounds or triangles.
Remove casserole from the oven, taste and adjust the seasoning.
Turn up the heat and arrange scones on top.
Return, uncovered, to the second top shelf of the oven for 15 minutes or until scone topping is golden brown.