These were, and probably still are, very popular across the region as they made the most of leftover bits of meat from Sunday roast and made a tasty Monday evening meal without too much preparation.

Ingredients

• 2 oz (55g) flour
• 8 oz (225g) cooked meat (lamb or beef works best) finely chopped or minced
• 1 medium onion, finely diced
• 1 oz (28g) suet
• Salt & pepper to taste
• 1-2 tablespoons of gravy or stock to mix

Method

1. Mix all the ingredients together, including the gravy or stock, to a soft consistency
2. Divide 6-8 portions and put them on a greased baking tray
3. Bake for 25-30 minutes in a hot oven (200-C fan oven/gas mark 6) until dark brown on top
4. Delicious with mashed potato, green vegetables, and gravy.

Source: Mrs Appleby (1964) Yorkshire Recipes. Dalesman Publishing.