Boiled Meat Pudding

Ingredients

• 1 lb. Lean Beef
• 1 Sheep’s Kidney
• ½ lb. Flour
• 1 teaspoonful Baking Powder
• ½ lb. Suet
• Pepper and Salt

Method

1. 1

   Mix flour, salt, and baking powder in a basin.

2. 2

   Chop suet finely, mix into flour.

3. 3

   Add cold water to form a stiff paste, roll out to half an inch thick.

4. 4

   Line a pudding bowl with paste, season and layer meat and kidney inside, add water for gravy.

5. 5

   Cover with paste, tie with cloth, boil for 2.5 hours.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 15. The excerpt below is the record exactly as published.

BOILED MEAT PUDDING, 1 lb. Lean Beef. 1 Sbeep’s Kidney. £ lb. Flour. \ teaspoonful Baking Powder. i lb. Suet. Pepper and Salt. Put the flour into a basin; add to it a pinch of salt and the baking powder; then chop the suet very finely and mix it in, rubbing it into the flour with the fingers. Add as much cold water as will wet it, and make it up into a stiff piece of paste, then flour the table and roll it out into a round piece scarcely half an inch thick. Take a pudding bowl that holds a pint, rub it inside with clean dripping, line it neatly with the paste, which then cut even round the edges. Mix together on a plate a table-spoonful of flour, a teaspoonful of salt, and half a teaspoonful of pepper for seasoning. Cut the meat in thin slices, dip them in the seasoning, and place them lightly in the basin; split the kidney, skin and cut it in thin slices; dip them also in the seasoning, and put them into the bowl, and pour in a teacupful of water for gravy. Wet the edges of the paste on the bowl; roll out the scraps that remain large enough to cover the dish; place it on, press down at the edges, and sprinkle a little flour over the top. Now dip a pudding-cloth in boiling water, tie it tightly over the top, and plunge the pudding in plenty of boiling water; then boil it for two and a half hours. Remove the cloth, and turn the pudding out on a dish. Liver and bacon mixed, or mutton, makes a good pudding of this kind. 42 COOKERY. STEAK STEWED, 1 lb. Steak. 1 Carrot. 1 small Turnip. Flour. 1 Onion. Butter. Pepper and Salt. Have the steak tender, and cut it about three-quarters of an inch thick; put into a small-sized stew-pan an ounce of butter or dripping — the butter, however, is preferable — and let it become quite hot; cut the onion in rings and fry it in the butter till it becomes very brown; also scrape and cut up the carrot and fry it as well. This trying of the vegetables brown colours the gravy nicely. When quite brown, lift the vegetables out on a plate, and put the steak in to fry on both sides; it should be fried crisp so as to shut up the pores of the meat and keep the juice in. If any butter remains in the pan it should be poured out. The vegetables are then returned to the pan, and the meat placed on the top of them; cut up the turnip in smallish pieces, and add it; a leaf of celery is a great improvement. Now put into a basin a small table-spoonful of flour with salt and pepper to taste, and rub it smooth with a little cold water; when quite smooth, add a breakfast-cupful and a half of cold water, and stir; now pour this into the stew-pan, and put it on the fire to come to boiling point; after that it must be allowed to simmer very slowly for an hour and a half. Serve the steak on a hot dish, and strain the sauce over it, as by this time all the substance has been extracted from the vegetables. STEWING AND ROASTING OF MEAT. 43 BEEF STEAK PIE. l£ lbs. of Steak. 2 Sheep’s Kidneys. Seasoning. ^ lb. Flour.

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