|Lean beef||1 1⁄2 Pound|
|Dripping||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
|For savoury balls|
|Baking powder||1⁄4 Teaspoon|
|Suet||1 1⁄2 Ounce, finely chopped|
|Finely chopped parsley||1|
|Mixed herbs||1⁄2 Teaspoon|
|Egg/1/2 cup milk||1|
Wipe the meat and remove all the fat.
Cut the meat into pieces about 2 in by 2 1/2 in Heat the fat in a stewpan until smoking hot and fry the meat until brown.
Remove the meat and fry the sliced onions.
Then add the flour and cook, stirring until brown.
Add 1 1/4 pt water and bring to the boil, stirring constantly.
Simmer for a few minutes.
Add the vinegar and seasoning, return the meat and simmer gently for about 2 hr Mix the ingredients for the savoury balls together, bind with the egg or milk into a stiff mixture and make into 12 balls.
Bring the stew to boiling-point about 30 min before time for serving and drop in the balls.
Simmer for the remainder of the time.
Pile the meat in the centre of a hot dish, pour the gravy over and arrange the balls neatly round the base.