Ingredients

50g butter 2 chopped onions, finely chopped 1 tsp chipped parsley 1 tsp chopped sage 1tsp chopped thyme 2 cloves garlic, finely chopped 200ml reduced beef stock 150g rump of beef 150g ox kidney 150g ox heart 150g chicken livers Salt and pepper 1 egg 50g breadcrumbs 500g caul fat, soaked overnight Knob of lard For the gravy 3 red onions Lard or dripping 750 ml beef stock 500ml stout Sprig of thyme 1 tbsp ketchup 1 tbsp flour For the veggies Bunch of curly kale 250 g of fresh garden peas still in pods 2 generous knobs of butter

Description

In Some Butter, Fry The Chopped Onions, Herbs And Garlic Until Translucent Then Add The Reduced Stock And Reduce Even Further—we Want A Really Thick Onion Juice. Using A Hand Mincer, Work All The Meat The Machine (except The Livers, Which Should Be Chop

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