Recipe of the Month
Exeter Stew with Savoury Doughboys
Stew
2 lbs stewing beef
2 medium onions, peeled and diced
2 medium carrots, peeled and sliced
1 small turnip, peeled and diced
½ swede, peeled and sliced
2 pints beef stock
2 oz flour
2 oz lard or oil/butter mix for frying

Doughboys
6 oz flour
4 oz suet
½ tsp baking powder
freshly chopped herbs (thyme and parsley)
salt and pepper
cold water to mix

Doughboy is the Devon name for dumpling. This tasty stew provides a substantial meal for a winter's day. Prepare the meat by removing any fat and cutting into cubes. Melt the fat and fry the meat until brown. Add the vegetables and fry for a further few minutes. Stir in the flour and then the stock, season and simmer in a covered pan for 1-1½ hours. Meanwhile prepare the doughboys by mixing together the four, suet, baking powder and seasoning. Stir in the herbs and add sufficient water to make a soft dough. Shape into 8-10 small balls and add to the stew; they will swell whilst cooking. Continue cooking for a further 25 minutes or until the meat is tender.

Tequila Christmas Cake
1 c water
1 tsp baking soda
1 c sugar