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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

English Onion Clanger Recipe

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This recipe for English Onion Clanger is from Holmes, Huster, and Hay Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pie dough (from scratch – premade/frozen won’t work)
1 lb. Beef cubes (as for stew)
˝ lb. Bacon
1 med. chopped onion
˝ tsp. ea. salt & pepper
1 tbsp. parsley
3 beef bouillon cubes in 2 c. boiled water
Directions:
Directions:
Roll out pie dough into 2 circles; set aside
Cut beef into ˝ inch pieces
Slice bacon into ˝ inch pieces
Scatter beef, bacon & onion onto pie doughs.
Sprinkle with parsley, salt & pepper.
Dampen edges with water by fingers and roll up as jellyroll
Seal edges with a little water. Wrap package-style in cheesecloth or sheet cloth. Tie or safety pin cloth closed.
Drop into 3 quarts boiling water in large pot (enough to cover)
Boil slowly, 2 ˝ to 3 hours, adding water as it boils down.
Remove cloth and slice. Serve at once with bouillon sauce poured over as desired.
Leftovers should be refrigerated and can be sliced & fried the following day. ENJOY!
Personal Notes:
Personal Notes:
Seems like a lot of work….but well worth it.

 

 

 

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