A Richer Pudding

Ingredients

• a rich suet crust
• a little rump steak
• kidney
• a clove and garlic
• some oysters in their liquor
• a few mushrooms
• sprinkle with salt
• pepper
• a dusting of sweet herbs
• one or two small birds
• Fill up with water
• again dust with flour

Method

1. 1

   Line a large-sized basin with a rich suet crust.

2. 2

   Add a little rump steak and kidney with a clove and garlic, oysters in their liquor, and mushrooms.

3. 3

   Sprinkle with salt, pepper, sweet herbs, and flour.

4. 4

   Add small birds, then the remainder of the steak and kidney.

5. 5

   Fill with water and dust with flour.

6. 6

   Tie on the pudding-cloth, cover with the top crust, and boil in a saucepan of boiling water for at least five hours.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 18. The excerpt below is the record exactly as published.

A Richer Pudding For the gourmet there is another method of making a truly delicious steak and kidney PLAIN COOKING 65 pudding. Make a rich suet crust, with which line a large-sized basin, so as to allow for plenty of gravy, as this pudding requires a good many ingredients. First a little rump steak and kidney with a clove and garlic, then some oysters in their liquor, and a few mushrooms. Then sprinkle with salt and pepper and a dust- ing of sweet herbs and flour. Add one or two small birds, then the remainder of the steak and kidney. Fill up with water and again dust with flour

Cook this with the app: pantry check, scaling, and the assistant.