Beefsteak Pudding
From Culinary jottings, 1885
Variations include adding oysters or kidneys.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 153. The excerpt below is the record exactly as published.
beefsteak pudding can be made by preparing the beef as laid down for pies, viz. : — Cut the meat into thin collops, place a thin slice of cold cooked bacon over each collop, season this with spiced pepper, and roll each collop up. Line the pudding basin with paste, and fill it with layers of collops, pour in among the collops a little strong gravy, close the paste
Cook this with the app: pantry check, scaling, and the assistant.