Beef Steak Pudding
From Superior cook book, 1905
Serves 2
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 14. The excerpt below is the record exactly as published.
Beef Steak Pudding. Make a good rich suet ci'ust and with it, line a deep leaking dish, fill with sir- loin beef steak, cut in cubes and seasoned liberally Avith salt and pepper, cover with the crust and steam 4 or 5 hour^, serve in same dish that it is cooked in. AVhen the pudding is cut, add 1 pint of rich hot beef stock
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