Beef-Steak Pudding

Ingredients

• 4 lb. of flour
• 6 oz. of beef suet
• 21% lbs. of rump or beef steak
• pepper and salt
• 1 doz. oysters
• 4 pt. of stock

Method

1. 1

   Chop the suet finely, and rub into the flour with your hands, sprinkling a little salt.

2. 2

   Mix with water to a smooth paste; roll the paste to the eighth of an inch; line a quart pudding basin with the paste.

3. 3

   Cut the steak into thin slices, flour them, and season with pepper and salt.

4. 4

   Put the oysters and their liquor into a saucepan and bring to the point of boiling; then strain the liquor into a basin.

5. 5

   Cut off the beards and hard parts of the oysters, leaving only the soft.

6. 6

   Roll the slices of steak, filling the basin with meat and oysters; pour in the stock and liquor from the oysters.

7. 7

   Cover with paste and boil for three hours.

8. 8

   N.B.—Be sure the water is boiling before putting the pudding in.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 27. The excerpt below is the record exactly as published.

Beef-Steak Pudding—lIngredients— 4 lb. of flour, 6 oz. of beef suet, 21% lbs. of rump or beef steak, pepper and salt, 1 doz. oysters, 4 pt. of stock

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