Mix together on a plate a table-spoonful of flour,
a teaspoonful of salt, and half a teaspoonful of pepper
for seasoning. Cut the meat in thin slices, dip them in
the seasoning, and place them lightly in the basin; split
the kidney, skin and cut it in thin slices; dip them also
in the seasoning, and put them into the bowl, and pour
in a teacupful of water for gravy. Wet the edges of
the paste on the bowl; roll out the scraps that remain
large enough to cover the dish; place it on, press down
at the edges, and sprinkle a little flour over the top.
Now dip a pudding-cloth in boiling water, tie it tightly
over the top, and plunge the pudding in plenty of
boiling water; then boil it for two and a half hours.
Remove the cloth, and turn the pudding out on a dish.
Liver and bacon mixed, or mutton, makes a good
pudding of this kind.
42
COOKERY.
STEAK STEWED,
1 lb. Steak.
1 Carrot.
1 small Turnip✪ Haricot Mutton.
Flour.
1 Onion.
Butter.
Pepper and Salt.
Have the steak tender, and cut it about three-quarters
of an inch thick; put into a small-sized stew-pan an ounce
of butter or dripping — the butter, however, is preferable
— and let it become quite hot; cut the onion in rings and
fry it in the butter till it becomes very brown; also
scrape and cut up the carrot and fry it as well. This
trying of the vegetables brown colours the gravy nicely.
When quite brown, lift the vegetables out on a plate,
and put the steak in to fry on both sides; it should be
fried crisp so as to shut up the pores of the meat and
keep the juice in. If any butter remains in the pan
it should be poured out. The vegetables are then
returned to the pan, and the meat placed on the top
of them; cut up the turnip in smallish pieces, and add
it; a leaf of celery is a great improvement. Now put
into a basin a small table-spoonful of flour with salt
and pepper to taste, and rub it smooth with a little
cold water; when quite smooth, add a breakfast-cupful
and a half of cold water, and stir; now pour this into
the stew-pan, and put it on the fire to come to boiling
point; after that it must be allowed to simmer very
slowly for an hour and a half. Serve the steak on
a hot dish, and strain the sauce over it, as by this
time all the substance has been extracted from the
vegetables.
STEWING AND ROASTING OF MEAT.
43
BEEF STEAK PIE.
l£ lbs. of Steak.
2 Sheep’s Kidneys.
Seasoning.
^ lb. Flour.
| lb. Butter.
1 Egg✪ Beef Steak Pie.
Cut the steak very thinly, and dip it in a seasoning
made of a table-spoonful of flour, a teaspoonful of salt,
half a teaspoonful of pepper. Eoll up the seasoned
pieces of steak and lay them in a pie-dish; put a layer
of meat in the bottom of the dish; skin the sheep’s
kidneys, or half an ox kidney, and cut them up in
thin slices, leaving out the fat in the middle of the
kidney; dip them also in the seasoning; repeat till
the meat is used up and the dish is full; pile it high
in the middle, put in some water in the dish for gravy,
and then make the crust as follows : —
Page 16 · 4 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mix together on a plate a table-spoonful of flour, a teaspoonful of salt, and half a teaspoonful of pepper for seasoning. Cut the meat in thin slices, dip them in the seasoning, and place them lightly in the basin; split the kidney, skin and cut it in thin slices; dip them also in the seasoning, and put them into the bowl, and pour in a teacupful of water for gravy. Wet the edges of the paste on the bowl; roll out the scraps that remain large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over the top. Now dip a pudding-cloth in boiling water, tie it tightly over the top, and plunge the pudding in plenty of boiling water; then boil it for two and a half hours. Remove the cloth, and turn the pudding out on a dish.
Liver and bacon mixed, or mutton, makes a good pudding of this kind.
STEAK STEWED,
1 lb. Steak.
1 Carrot.
1 small Turnip. Flour.
1 Onion.
Butter.
Pepper and Salt.
Have the steak tender, and cut it about three-quarters of an inch thick; put into a small-sized stew-pan an ounce of butter or dripping — the butter, however, is preferable — and let it become quite hot; cut the onion in rings and fry it in the butter till it becomes very brown; also scrape and cut up the carrot and fry it as well. This trying of the vegetables brown colours the gravy nicely. When quite brown, lift the vegetables out on a plate, and put the steak in to fry on both sides; it should be fried crisp so as to shut up the pores of the meat and keep the juice in. If any butter remains in the pan it should be poured out. The vegetables are then returned to the pan, and the meat placed on the top of them; cut up the turnip in smallish pieces, and add it; a leaf of celery is a great improvement. Now put into a basin a small table-spoonful of flour with salt and pepper to taste, and rub it smooth with a little cold water; when quite smooth, add a breakfast-cupful and a half of cold water, and stir; now pour this into the stew-pan, and put it on the fire to come to boiling point; after that it must be allowed to simmer very slowly for an hour and a half. Serve the steak on a hot dish, and strain the sauce over it, as by this time all the substance has been extracted from the vegetables.
BEEF STEAK PIE.
l£ lbs. of Steak.
2 Sheep’s Kidneys. Seasoning.
^ lb. Flour.
| lb. Butter. 1 Egg.
Cut the steak very thinly, and dip it in a seasoning made of a table-spoonful of flour, a teaspoonful of salt, half a teaspoonful of pepper. Eoll up the seasoned pieces of steak and lay them in a pie-dish; put a layer of meat in the bottom of the dish; skin the sheep’s kidneys, or half an ox kidney, and cut them up in thin slices, leaving out the fat in the middle of the kidney; dip them also in the seasoning; repeat till the meat is used up and the dish is full; pile it high in the middle, put in some water in the dish for gravy, and then make the crust as follows : —
Records on this page
Haricot MuttonBoiled Meat PuddingSteak StewedBeef Steak Pie