Beefsteak and Kidney Pudding

Ingredients

• One pound stewing steak
• One sheep-kidney
• One teaspoonful flour
• Half a teaspoonful salt
• Quarter teaspoonful pepper
• About half a gill stock or water
• Suet pastry

Method

1. 1

   Wipe the meat with a wet cloth, and cut into thin slices.

2. 2

   Wash the kidney and remove the skin; split the kidney and take out the core; then cut into small pieces.

3. 3

   Mix the seasonings and flour on a plate, and dip the pieces of steak into the seasoned flour.

4. 4

   Place a small piece of kidney and a small piece of fat on each slice of steak, and roll up the steak.

5. 5

   Make the pastry; turn on to floured board, and roll out to about one-third of an inch in thickness, keeping the pastry round.

6. 6

   Line a greased bowl with the pastry; put in half of the rolls of steak, then the stock, and fill up with the rest of the steak.

7. 7

   Trim off the edges of the pastry; knead them up lightly; roll into a round.

8. 8

   Wet the edge of the pudding; lay the round of pastry over the top; press the edges together.

9. 9

   Cover with a scalded and floured pudding-cloth.

10. 10

    Put the pudding into a saucepan of boiling water, and cook steadily for two hours.

11. 11

    Turn the pudding out of the basin on to a hot dish, and serve.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 21. The excerpt below is the record exactly as published.

Beefsteak and Kidney Pie* One pound stewing steak. One sheep-kidney. One teaspoonful flour. Half a teaspoonful salt. Quarter teaspoonful pepper. One hard-boiled egg. About half a gill stock or water. Rough puff pastry. Make the rough puff pastry (see page 82). Mix the flour, salt, and pepper on a plate. Wipe the steak with a wet cloth. Wash and skin the kidney, split it open, and remove the core. Cut the steak in thin slices, dip into the seasoned flour; put a piece of kidney on each slice of steak, and a small piece of fat, if liked, and roll up the steak. Half fill a pie-dish with the rolls of steak and kidney; put in the stock, and the hard-boiled egg cut in slices ; put the rest of the rolls of steak on the top. Roll out the pastry to about one-third of an inch in thickness, rather larger than the pie-dish to be covered. Cut off a strip round three sides of the pastry. Wet the edges of the dish and place the strip round. Wet the edge again and place the remaining piece of pastry over the pie. Trim off the rough edges of the pastry and decorate. Cut a hole in the middle of the pie to allow the steam to escape whilst baking. Brush the pastry with beaten egg. Roll out the trimmings and cut some leaves ; brush them with egg. Place these leaves round the hole in the middle of the pie. Place the pie in a hot oven until the pastry is nicely brown ; then reduce the heat, and cook the meat thoroughly. The pie will MEAT. 55 take from one and a half to two hours to cook. When cooked, fill up, through the hole in the middle, with a little hot, well-seasoned stock. Garnish with parsley, and serve. Veal and Ham Pie* One pound fillet of veal. Quarter a pound ham or bacon. Half a teaspoonful salt. Quarter a teaspoonful pepper. One hard-boiled egg. One teaspoonful chopped parsley. Pinch of herbs. Grated lemon rind. About half a gill stock. Rough puff pastry. Chop the parsley, and mix all the seasonings together. Cut the bacon in thin slices, remove the rind, then cut into neat pieces. Wipe the veal, remove the skin, and cut into pieces about two inches in length. Dip the veal into the seasonings. Place a layer of veal at the bottom of the pie- dish, then a layer of bacon. When the dish is half full put in the stock and the slices of hard-boiled egg, then fill the dish with the rest of the bacon and veal. Cover with the pastry, and bake. (For directions, see Beefsteak Pie, page 54-) Rabbit Pie* One rabbit. Quarter a pound bacon. Half a teaspoonful salt. Quarter a teaspoonful pepper. One hard-boiled egg. One teaspoonful chopped parsley. Pinches of grated lemon rind and herbs. About half a gill stock. Rough puff pastry. Chop the parsley, and mix all the seasonings together. Wash, joint, and blanch the rabbit, then rinse and dry the joints. Dip the pieces of rabbit into the seasonings. Place a layer of rabbit at the bottom of a pie-dish, then a layer of 56 PLAIN COOKERY RECIPES. bacon cut in neat pieces. Add the hard-boiled egg cut in slices and the stock. Fill up the dish with the rest of the bacon and rabbit, cover with the pastry, and bake. (For directions for covering and baking the pie, see Beefsteak Pie, page 54-) Beefsteak and One pound stewing steak. One sheep-kidney. One teaspoonful flour. Half a teaspoonful salt. Kidney Pudding. Quarter a teaspoonful pepper. About half a gill stock or water. Suet pastry

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