Beefsteak Pudding

Ingredients

• 2 lbs. round steak cut in dice
• 6 sheep's kidneys, cut in dice and soaked in cold water ½ hr.
• Sift 4 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups chopped suet
• wet with sufficient cold water to roll

Method

1. 1

   Line a greased bowl with the pastry made from flour, baking powder, salt, and suet.

2. 2

   Put in the kidneys and beef, sprinkle with salt, pepper, and a little flour.

3. 3

   Roll out the rest of the pastry, wet edges of under crust, press edges together, set in a saucepan of water, cover with greased paper, and steam for 3 hours.

4. 4

   Cut a hole in the top of the crust and pour in some hot stock before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 16. The excerpt below is the record exactly as published.

BEEFSTEAK PUDDING— Mrs. Fronmuller. 2 lbs. round steak cut in dice, 6 sheep's kidneys, cut in dice anJ soaked In cold water % hr. Sift 4 cups flour with 2 teaspoons baking MEATS 47 powder and 1 teaspoon salt, mix with 2 cups chopped suet and wet with sufficient cold water to roll. line a greased bowl with this pas- try, put in the kidneys and beef, sprinkle with salt, pepper anid a little flour. Roll out the rest of the pastry, wet edges of under crust and press the edges well together, set in saucepan of water, cover with greased paper and steam 3 hrs. Cut a hole in top of crust and pour in some hot stock before serving. INVALID'S STEAK— Mrs. Fronmuller. With a sharp knife scrape the fibrin from a thick piece of round steak. Season slightly with salt, and form into a thick flat cake. Place in greaS'Eid bfoilei- and broil for about 5 min. turning often. Serve on hot toast. HAMBURGHER LOAF— Mrs. W. F. Jones. 2 lbs. Hamburgher steak, put in chopping bowl and rechop, mix with it 8 crackers rolled fine, butter size of an egg, 1 or 2 eggs, 1 grated onion, % teaspoon Worcestershire sauoe, a dash of tabasco, 1 level tablespoon salt, a little pepper, % teaspoon celery extract. Moisten with milk or soup stock. Make loaf, sprinkle top' with bread crum^bs and lumps of butter, am* bake from % to 1 hr. according to wliether it is preferred rare or well done. Make either tomato or brown sauce, using soup stock and pour over loaf. Sb-me use a little sage and thyme in the seasoning, but it is not so digestible. SCOTCH COLLOPS— Mrs. W. J. Dickson. 1 cup of Hamburgher steak, % cup of cold water, and a teaspoon' of chopped onion, 1 pepper anidi salt to taste. Let it cook about three minutes, bind with a teaspoon of corn starch dissolved in cold water. Pour over toast. SPICED BEEF— Mrs. J. I. Macintosh. (To serve cold.) Ingredients — 14 lbs. of brisket of beef, % lb. coarse brown sugar, % lb pounded allspice, 1 oz. salt petre, 1 lb of common salt. Rub the sugar well into the beef and let it stand for 12 hrs., then rub the salt petre and allspice and let it remain another 12 hrs.; then rub in the salt. Turn daily in the liquor for two weeks. Roll the meat amd tie with strong string. Put into boiling water andi boil for 4 hrs. Trim with cut paper and holly. MOCK VENISON— Mrs. A. Decourtleux. Put leg of mutton 4 days in the following: 1 pt. of vinegar, 1 pt. of water, 3 bay leaves, 10 cloves, 10 whole peppers, 1 oniop. cut in slices. M'nen ready to cook put beef drippings in kettle and allow to get hot, add roast; when well browned, cover with water; add 1 onion,- pepper and salt; simmer for 2 hrs.; thicken gravy with com starch which is always preferable to flour in thickening gravies. Serve gravy separate from meat. 48 MEATS RAGOUT OF BEEF — Mrs. Fronmuller. 3 tablespoons butter or drippings, % cup minced onions, 2 lbs. round steak, 3 tablespoons flour, 3 cloves, 1 saltspoon mace, pepper and salt, 1 pt. water. Heat 'drippings very hot and fry steak and onions until brown. Scatter in flour and cook for a few minutes. Remove steak add water and seasoning andi when near boiling, put steak back and simmer until tender, about 1% hrs. Garnish, with savory balls. SAVORY BALLS^Mrs. Fronmuller. 2 cups flour, 1 cup fi^nely chopped beef suet, 1 tablespoon chopped parsley, 1 saltspoon thyme, 1 teaspoon baking powder

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