Beefsteak Pudding
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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 Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.
Beefsteak Pudding. Make a paste of six ounces of chopped suet and three-quarters of a pound of flour, butter a pudding- basin and line it with the suet. Flatten some rumpsteak and cut it into small pieces, also some 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 it over with a buttered and floured cloth and boil for four hours
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