Boiled Beefsteak Pudding

Ingredients

• Two pounds of steak from the round
• two sheep's kidneys
• one pound of flour
• six ounces of beef -suet
• one tea-spoonful of baking-powder
• one dessert-spoonful of salt
• one half tea-spoonful of pepper
• one half pint of cold water
• one dessert -spoonful of mushroom catchup
• one dessert-spoonful of Worcestershire sauce

Method

1. 1

   Mix salt and pepper, cut steak and kidney into pieces, roll in seasoning.

2. 2

   Chop suet, mix with flour, baking powder, and remaining salt, knead with cold water.

3. 3

   Reserve a third of the dough for the covering.

4. 4

   Line a greased bowl with dough, fill with meat, pour over catchup and Worcestershire sauce, add cold water.

5. 5

   Roll out remaining dough, cover meat, pinch edges.

6. 6

   Tie a floured towel over the bowl, boil in water for 2.5 hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 39. The excerpt below is the record exactly as published.

Boiled Beefsteak Pudding.— Two pounds of steak from the round, two sheep's kidneys, one pound of flour, six ounces of beef -suet, one tea-spoonful of baking-powder, one dessert- 50 MEATS. spoonful of salt, one half tea-spoonful of pepper, one half pint of cold water, one dessert -spoonful of mushroom catchup, one dessert-spoonful of Worcestershire sauce. First mix well on a plate the salt and pepper, leaving out a little of the salt, which will be required for the crust ; after which cut the steak and kidney into inch-square pieces, and roll them about on the plate, until thoroughly seasoned. Now chop the suet finely, and put it upon a mixing board, together with the flour ; add to this the baking-powder and the remaining salt, and knead all into a light dough with the cold water. Cut off a third part of the dough, and reserve it for the covering of pudding, and rolling the remainder until about one quarter of an inch in thickness, grease a quart bowl, and line it therewith. Put now loosely into this crust-lined bowl the steak and kidney, and having poured over the top the catchup and Worcestershire sauce, till it to within an inch of the top with cold water. The remainder of the crust should then be rolled out to the exact size of the bowl, and put over the meat, pinched firmly together with the lining crust around the edge. Dip a towel in hot water, flour it slightly, and tie it tightly over the top of the bowl to prevent any of the juices escaping, and putting all into a large sauce-pan of boiling- water, allow it to boil for two hours and a half. If served in the bowl, a napkin may be arranged to cover the ware, and the whole be earned to table on a round china or silver plate. If it is to be transferred to another dish for serving, one should be selected for the purpose, into the bottom of which the round of the upper crust will fit nicely, and care be exercised not to break the paste in turning it out. MEATS.-THIRD DIVISION. MEAT DISHES. Beefsteak Pie. — Three pounds of round steak, one des- sert-spoonful of salt, one half tea-spoonful of pepper, one table-spoonful of Worcestershire sauce, one half pint of HOT-POT. 51 second stock, one pound of flour, one half pound of butter, two tea-spoonfuls of baking-powder, three gills of cold water. The steak must first be cut into pieces three inches square ; into each piece put a little of the pepper and salt, and then roll each separately into a roll. Put these rolls loosely in the bottom of a deep pie dish, pour over them the Worce- stershire sauce, the catchup, and the stock. Place upon a mixing board the flour and baking-powder with a little salt, mix all well together, and knead into a light dough with the cold water. Roll this dough out as thinly as pos- sible, and dividing the butter into three pieces, spread one piece upon the dough. Fold the dough into three layers, and again roll out, and repeat this process until the butter is all used. When this is done, roll it out to a size a little larger than the top of the pie dish and a half an inch in thickness. Bub the top of the pie dish with cold water, and cutting some narrow strips from the dough, line the edge therewith, and wetting this strip of lining also with cold water, cover the remaining dough over the top, when the edges should be pressed together with the thumb, and the whole evenly cut around with a knife. The pie should then be brushed over with a little egg or milk, as may be most convenient, a hole cut into the top to permit the steam escaping, and the pieces of crust that have been cut off at the edges cut and arranged ornamentally over the surface, to conceal the hole as much as possible without covering it. Put the pie to bake in a quick oven for half an hour, to raise and cook the crust, then cooling the oven a little, allow it to bake slowly an hour longer, or until the steak is quite tender, which may be ascertained by inserting a skewer or a fork. NOTE. — If the crust should appear to be browning too much or too rapidly in the baking, it may be protected by covering it with a sheet of greased kitchen-paper. Hot-pot. — One and one-half pound of lean mutton, two pounds of raw potatoes, one and one-half ounce of flour, one dessert-spoonful of salt

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