Beef Tea Pudding

Ingredients

• 5 pounds thick round steak
• one egg
• seasoning (salt and pepper)
• one-fourth pint beef tea

Method

1. 1

   Remove all fat and skin from the steak, cut into small pieces, place in a double boiler, gradually bring to a boil, then simmer for two hours.

2. 2

   Strain off the liquid and add seasoning to taste.

3. 3

   Beat the egg in a bowl, add beef tea, mix well, pour into a greased cup, tie a buttered paper over the top, and steam very slowly for fifteen minutes.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 158. The excerpt below is the record exactly as published.

f pounds thick round steak, one egg, seasoning (salt and pep- per.) Remove all fat and skin; cut up in small pieces; place in a double boiler and grad- ually bring to a bodl, then simmer two hours. Strain off liquid and add seasoning to taste. Break egg into a bowl and beat up well; add one- fourth pint beef te

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