Exeter Stew

Spry was a vegetable fat product used for every sort of cooking and baking. I came across a little recipe book which I had obviously bought but have no memory of acquiring… which is always a delight, to find something you didn’t know you had!

I had never heard of Exeter stew before, even though Exeter isn’t that far away from us, just seventy-odd miles down the motor way. Exeter stew is basically beef stew made with 1 pound of stewing steak, an onion and a carrot and a turnip… and salt and pepper. This seems a little low on flavour, sounds as if it would be rather thin… but you never know! It’s cooked for 2½ hours before savoury balls are added… they are actually dumplings… I think ½ dumplings sound nicer than savoury balls!

• 3 oz flour
• 1½ oz Spry
• piece of onion chopped (don’t know how big!)
• pinch of herbs
• ½ tsp baking powder

1. rub Spry and flour together
2. add onion, herbs and baking powder
3. mix to a light dough with water
4. divide into six balls, roll in flour
5. place on top of stew and cook for ¾ hour