Seapie - Gourdon Style
(The Ferryden fisher recipe is slightly different so no complaints please)

Ingredients (if you want):-

1oz butter
pinch of salt and pepper
6 to 8 potatoes
1/2lb stewing steak or, if you're tight, minced beef
4 ozs SR flour
1 teaspoonful gravy salt
2 oz Artora suet.
3 onions

Saute (posh for fry) the chopped up onions in the butter.
Half fill the soup pot (oh aye, I forgot to tell you that you need a soup pot) with water and bring to the boil.

Add the meat and boil for 1 and 1/2 hours then add the chopped up potatoes along with a teaspoonfull of gravy salt and salt and pepper.

After another 1/4 hour add the doughballs which you mix up with the flour and Artora suet or butter (see below for doughballs if you're granny never told you how to make them).

Contine boiling for the remaining 15 minutes and Bobs your uncle its ready - enjoy with a tear in your eye thinking about Gourdon Harbour.


Doughballs

Using an enamel bowl (pronounced bowel) steer up the floor and suet or butter with water until it's doughy (strangely enough). Roll into balls and plop them into the soup.

Thanks to Lizzie Souter in Gourdon for this recipe.