Beef-steak Pudding

Ingredients

• two and a half pounds of fillet of beef
• minced onion
• pepper
• pieces of strong jellified gravy
• bacon
• mushrooms

Method

1. 1

   For the paste, use nearly equal parts of suet and flour.

2. 2

   Cut beef into thin slices, roll with a bit of fat, pepper, and minced onion.

3. 3

   Fill the basin with these bundles and boil slowly for four hours.

4. 4

   Optionally, add oysters or kidneys.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 164. The excerpt below is the record exactly as published.

Beef-steak Pudding-.— (Family Recipe.)— For the paste use nearly equal parts of suet and of flour, letting the flour be a little in excess. (This is too rich, and Wyvern’s paste is preferable to it.) Take two and a half pounds of fillet of beef, cut it into thin slices as you would cut beetroot, but let them be two inches long. Roll them up one by one, putting into the middle of each a little bit of fat cut thin, pepper, and minced onion. Add seasoning herbs a discretion , and a little salt. Fill up the inside of the basin with these little bundles of meat, and boil the pudding slowly for four hours. It is an improvement to put pieces of strong jellified gravy among the rolls of beef- steak. An oyster rolled in bacon can be put inside each little bundle, or kidneys can be sliced, rolled in bacon, and the beef rolled over all. Mushrooms

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