Beef with Savoury Pudding

Name: Beef with Savoury Pudding
Yield: 2 servings
Ingredients: the beef as in recipe No. 23; some bread rubbed fine; four large table-spoonfuls of fine oatmeal; two well beaten eggs; pepper and salt; pepper and salt; a little onion chopped fine; dried and rubbed sage; sweet marjoram

From Cassell's dictionary of cookery, 1892

Serves 2

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1990. The excerpt below is the record exactly as published.

Beef with Savoury Pudding. | Fry the beef as in recipe No. 23, and place j round the dish in neat slices the following i I savoury pudding : — Pour boiling milk on some bread rubbed fine, add four large table-spoon- fuls of fine oatmeal, two well beaten eggs, pepper and salt, a little onion chopped fine, dried and rubbed sage and sweet marjoram

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