Beefsteak Pudding
From In foreign kitchens, 1893
Oysters and mushrooms can be omitted.
Presented as published in 1893. 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 In foreign kitchens (1893) by Helen Stuart Campbell, page 6. The excerpt below is the record exactly as published.
Beefsteak Pudding. — Sussex. For this a good suet crust is made with milk, rolled in a sheet half an inch thick, and used to line 20 IN FOREIGN KITCHENS. a Sussex pudding-dish, which is merely a large, shallow, flaring bowl, holding about three pints. Preserve enough crust for cover. To fill it take two pounds of good steak from the round and cut in small pieces, two kidneys, each cut in eight pieces, half a can of mushrooms, and a dozen or so oysters. Put in a layer of steak; dredge with flour and season with salt and pepper; for the entire pudding, a large teaspoonful of salt and half a one of pepper
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