Beefsteak Pudding

Ingredients

• half a pound of suet
• a scant pound of flour
• a teaspoon of salt
• half a saltspoon of pepper
• two pounds of round steak
• a gill of cold water

Method

1. 1

   Remove all pieces of membrane from the suet, chop it fine, and mix it with flour, salt, pepper, and enough cold water to form a dough.

2. 2

   Cut the steak into pieces, season, and butter a bowl.

3. 3

   Lay the suet crust in the bowl, add the beef and water, close the crust securely, cover with a cloth, and boil in water for three hours.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 99. The excerpt below is the record exactly as published.

BEEFSTEAK PUDDING. Remove all pieces of membrane from half a pound of suet, chop it fine, and mix it with a scant pound of flour, a teaspoon of salt, half a saltspoon of pepper, and enough cold water to form a dough stiff enough to roll out about three-quarters of an inch thick; cut two pounds of round steak in inch pieces, and season it with pepper and salt; thickly butter a two-quart earthen bowl ; lay the suet crust in the bowl, gently pressing it against the sides and leaving the crust hanging over the sides of the bowl; put in the beef, and a gill of cold water

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