6 pork or lamb chops, fat trimmed, with bones
3 pork kidneys, or 1/2 lb. pig or lamb liver
2 med. onions, chopped
1 lg. sliced carrot
1 pt. (2 c.) approx. stock or water
1 tbsp. chopped parsley
1/2 tbsp. chopped thyme
1 bay leaf
Salt & pepper

Put chops around the inside edge of a medium-sized saucepan with the bones sticking up. Add the kidneys or liver, carrot, onions and herbs in the center. Season well and add enough water or stock to barely cover the vegetables, etc. in the middle. Put the lid on and simmer gently for about 30 minutes. Then taste, and adjust seasoning if necessary. During this time, make the Ciste.

CISTE:

8 oz. (2 c.) flour
4 oz. (1 c.) grated suet
1/2 c. (approx.) milk for mixing
1/2 c. sultanas (for pork only)
1 tsp. baking powder
1/2 tsp. salt

Mix flour, suet, baking powder, salt and milk to a stiff dough, the consistency of pastry. Add more milk if too thick. Put on a floured board and gently roll to the exact size of the top of the saucepan. Press dough down to meet the stew and, in the case of lamb, the bones should be pressed through.

Cover with a tight lid, leaving 1 inch to allow for rising, and cook over gently heat or moderate oven for 1 to 1 1/2 hours. Loosen and cut into 6 wedges. Place in a deep dish and put stew in the middle. Portions should consist of a wedge of ciste, a chop, kidney or liver and vegetables.