Beef-steak Pudding

Ingredients

• the meat
• six, eight, or ten ounces of suet
• a tea-spoonful of baking-powder
• one pound of flour
• a pinch of salt

Method

1. 1

   Put the meat, with only a small allowance of fat, on a board, trim away the skin, and cut it into neat slices.

2. 2

   Flour the pieces well, and season each one with pepper and salt.

3. 3

   Prepare the suet crust by mixing chopped suet with flour, adding salt and baking powder, then enough cold water to make a stiff paste.

4. 4

   Line a pudding-basin with the paste, fill with the meat and a small cupful of gravy or water, cover, and boil for four hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 186. The excerpt below is the record exactly as published.

Beef-steak Pudding, with Dry Toast. Mushrooms. Brown and White Bread and Potatoes. Butter. Custard Blancmange. Marmalade. Almond Syrup. Rice and Barley Porridge. Cheese. Marketing. For the Day.— Two beads of Lettuce; a half -pennyworth of Beetroot, a half¬ pennyworth of Small Salad ; a pennyworth of Watercress ; half a bundle of Rhubarb ; a Brill (January 9th) ; two pounds of tender Steak and half an Ox Kidney ( see January 1st). The undercut of a sirloin of beef would make an excellent pudding, or instead of buttock steak a tender slice from a round might be taken, though it would be well to beat it lightly with the rolling-pin before cutting it up. Besides kidneys, a dozen mushrooms, fresh oysters, when they are in season (or, for economy’s sake, tinned oysters), or chopped shallot and parsley, may be added to beef-steak pudding or pie ; or, when 234 A YEARS COOKERY. game is plentiful, the addition of a partridge or a grouse, well cleaned and cut ill pieces, will be found a great improvement, Beef Suet for the pudding, six, eight, or ten ounces, according to the degree of richness required. For To-morrow.— Four fresh Mackerel. Order to be sent in the morning a Shoulder of Mutton, not too fat (January 17th). Breakfast. — Sardines (January 12th) ; Potted Hare (see Potted Grouse, January 7th); Muffins (January 30th); Bice and Barley Porridge (Note 6, June 15th). Luncheon. — Mutton served yesterday; Salad (March 13th); Stewed Bhubarb (May 19th). Dinner. — Boiled Brill (January 9th) ; Neapolitan Sauce (Feb¬ ruary 8th). Beef -steak Pudding. — Put the meat, with only a small allowance of fat, on a board, trim away the skin, and cut it into neat slices convenient for serving. Flour the pieces well, and season each one with pepper and salt. If mushrooms are used, they should have the stems cut away and be skinned, and, if large, be cut into neat pieces, then rinsed quickly in cold water, drained, and laid between the folds of a soft cloth to dry. If oysters are used, they should be put into a stewpan, with their liquor, and barely brought to the boil. The liquor should then be strained from them to be mixed with the gravy from the pudding, and the beards and hard parts of the oysters should be cut away. Parsley or shallot should be finely chopped. To make Suet Crust for Meat Puddings , Poly-poly Puddings , Fruit Dumplings , dc. — Weigh one pound of flour, and also six, eight, or ten ounces of suet, whichever is approved. Very good suet crust may be made with six ounces of suet if a tea-spoonful of baking-powder is also introduced. Of course the larger the quan¬ tity of suet used the richer will be the pastry. Trim away all the skin and chop the suet (March 14th). Mix it with the flour, add a pinch of salt

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