Beef with Pickled Walnuts

Directions

1. 1

   2 1/4 lb Stewing steak 1/2 lb Ox kidney 4 Onions 1 lb Carrots 6 Pickled walnuts (or more) 2 Bay leaves 3 tb Beef dripping or olive oil 1 1/2

2. 2

   Cut the onions into one-eighths

3. 3

   Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths

4. 4

   Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying

5. 5

   Transfer to a flameproof casserole

6. 6

   Wash out" the frying pan with some of the stock and add it to the casserole

7. 7

   Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves

8. 8

   Season with salt and pepper and bring to simmering point