2 1/2 cups beer
1 (24 ounce) can stew
1 cup heavy cream
2 teaspoons lemon juice
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup butter
1/2 teaspoon worcesters' spice
1/2 teaspoon chopped fresh mint leaves
Place beer in a large bowl. Stir in water to cover. Cover and refrigerate overnight.
To serve: Place cream cheese, lemon juice, pepper, salt and 1/2 teaspoon ground nutmeg. Mix well and pour over dame and kidney, when thoroughly chilled. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon nutmeg.