Beefsteak and Kidney Pudding

Ingredients

• 1 lb. self-raising flour
• 3 oz. suet
• 1 teaspoonful salt
• 1 gill buttermilk
• 1 lb. steak
• 2 kidneys
• 1 tablespoonful flour
• Pepper and salt
• 1 onion

Method

1. 1

   Cut steak and kidneys into pieces.

2. 2

   Mix the salt and pepper with the tablespoonful of flour.

3. 3

   Dip each piece of meat in this.

4. 4

   Put flour, suet, and the teaspoonful of salt into a bowl, and mix to a paste with the buttermilk.

5. 5

   Turn out on a floured board; cut a piece off for the cover and roll the rest out fairly thin.

6. 6

   Line a pudding tin with the paste, then put in the meat, kidneys, and chopped onion.

7. 7

   Pour in a gill of water and a dessertspoonful of ketchup.

8. 8

   Roll out the piece of paste for the cover and put it on.

9. 9

   Wet the edges of the paste in the tin to make the cover stick.

10. 10

    Cover with a buttered paper and steam for 3 hours.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 11. The excerpt below is the record exactly as published.

e onion, which is brown in the salad oil, then add Sauce — 6 yolks of eggs. Juice of 6 lemons. Pinch of cayenne. a stewpan with \ a pint of first to Ire fried a very light a little pepper, ginger, and 30 a pinch of salt. Boil gently for 25 minutes; then add the sauce, made in the following way : — Beat up in a basin, the yolks, lemon juice, and cayenne ; add the gravy off the fish, and pour back into the stewpan, and let it boil up, the fish having been lifted out. Serve hot or cold. WHITING OR HADDOCK IN MEAL. Wash, scrape, and dry well, the fish, take off the heads. Brush inside and out with milk, and cover well with meal preparation. Put butter in a pan large enough to hold all. Fry well on both sides, sprinkling a little lemon juice on meanwhile. When nicely browned put on a closely fitting lid, and place on a cooler part of stove to steam gently for 10 or 15 minutes. Drain on paper if you like. This di.sh is not suitable for an invalid. F. Si.MMONDS, 1 13 Gilmore PL, Edinburgh. Some small haddocks or Oatmeal, pepper and salt whiting. Blitter. (mixed together). A little lemon juice. J. Lamp, IE, Edinburgh. 31 MEAT D15HES. A RECIPE WHICH CAN BE VARIED. Some 12 or 14 different ways of making a Mince Roll have been sent, all different and still so alike that all could not be printed, but I have chosen two ways of doing it in the oven, “Mock Roast of Venison,” and “Roast Mince.” However, veal alone can be used, or minced steak and smoked ham, and it may be baked in a greased tin in the oven, it may be steamed in a tin, and it may be boiled tied in a cloth, in which last case it is taken out of the cloth when cooked, cloth dried, rolled up again and left between boards with a weight. When quite pressed, glaze and decorate. A VERY FINE WAY OF COOKING A HAM. For a ham weighing 10 or 12 lbs. take 2 lbs. of flour and make into paste with cold water. Roll out till it is large enough to cover the ham and overlap a bit. Lay the ham in the middle of paste, then cover, wetting the edges to make it keep together. Bake in a steady warm or moderately hot oven for 20 minutes to every r lb. and 20 minutes more. If the oven is too hot the crust will burst before the ham is nearly cooked. When ready take out, pull off the crust, which will bring the skin with it. If too fat, .scrape off some, make tidy, and cover well with the breadcrumbs. 'I he flavour (rf ham may be made milder by soaking it in cold water for a few hours previous to Ham. Flour. Water. Fine brown breadcrumbs. baking. J. Lamijik, Edinburgh. / 32 BEEFSTEAK AND KIDNEY PUDDING. i lb. self-raising flour. 3 oz. suet. I tcaspoonful salt. I gill buttermilk. 1 lb. steak. 2 kidneys. A tablespoonful flour. Pepper and salt. I onion. Cut Steak and kidneys into pieces. Mix the salt and pepper with the tablespoonful of flour. Dip each piece of meat in this. Put flour, suet, and the teaspoonful of salt into a bowl, and mix to a paste with the buttermilk. Turn out on a floured board ; cut a piece off for the cover and roll the rest out fairly thin. Line a pudding tin with the paste then put in tiie meat, kidneys, and onion chopped small. Pour in a gill of water and a dessertspoonful of ketchup. Roll out the piece of paste for the cover and put it on. Wet the edges of the paste in the tin to make the cover stick. Cover with a buttered paper and steam 3 hours. Any sort of fruit dumpling can be made by filling the tin with the fruit instead of meat and using sweet milk to mix the paste. Marjorie K. Williams, Hutcheon Ho., Sherbrooke Av., Pollokshields. BEEF OLIVES. I lb. steak (cut thin) ^ teaspoonful salt

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