Beefsteak Pudding
From À la mode cookery, 1902
Adding a few oysters improves the pudding.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Beefsteak Pudding Make a paste with six ounces of chopped suet and three-quarters of a pound of flour, butter a pudding- basin, and line it with the suet. Rub the rump steak with a clove of garlic ; then cut it into small pieces, also a quarter of a pound of ox kidney. Put a good handful of flour on a board, well pepper and salt it, then roll each piece of steak and kidney in it ; add some stock, cover with paste, tie over with a buttered and floured cloth, and boil for four hours
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