Meat Pudding

Ingredients

• 6 oz. of suet
• 1 lb. of flour
• 1 teaspoonful of baking powder
• ½ saltspoonfid of salt
• 1½ lb. of buttock steak
• ½ lb. bullock's kidney

Method

1. 1

   Boil a large saucepan of water.

2. 2

   Chop the suet finely and sprinkle with flour.

3. 3

   Mix flour, baking powder, and salt in a basin, then rub in the suet.

4. 4

   Add cold water to form a paste.

5. 5

   Season the meat and kidney, grease a basin, and line it with paste.

6. 6

   Fill with meat, kidney, and water, cover with paste, and seal the edges.

7. 7

   Steam for about two and a half hours.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 48. The excerpt below is the record exactly as published.

lb. bullock's kidney , Seasoning (flour, salt, and pepper) J lb. of flour , h lb. clarified dripping s. d. 1 6 o 8 o oh O l| o 4 2 8 Time required^ about two hours and a qtiarter. Now we will show you how to make a Meat Pie. 1. We take one pound and a half of buttock steak, put it on a board, and cut it in thin slices. 2. We should cut away all the skin. 3. We take half a pound of bullock's kidney, put it on a plate, and cut it in slices. 4. We put one tablespoonful of flour, one teaspoonfid of salt, and a teaspoonfid of pepper on to a plate, and mix them well together. 5. We dip each slice of meat, and kidney into the season- ing, and roll them up into little rolls. 6. We arrange these rolls of meat, and kidney in a quart pie dish, and fill up the dish two-thirds with water. 7. We put three-quarters of a pound of flour into a basin. 8. We add half a saltspoonfid of salt to the flour, and mix them well together. 9. We take half a pound of clarified dripping, cut it in small pieces, and rub it well into the flour with our hands. N.B. — We should be careful that there are no lumps of dripping in the flour. 10. We then add by degrees, enough cold zvater, to make it into a stiff paste. 11. We take a rolling-pin and flour it. We also sprinkle flour on the board, and flour our hands to prevent the paste from sticking. 224 National Training School for Cookery, 12. We take the paste out of the basin and put it on a board. 13. We roll out the paste once to the shape of the pie dish, only rather larger, and to the thickness of about one-third of an inch. 14. We wet the edge of the dish with water. 15. We take a knife, dip it in flour y and cut a strip of the paste the width of the edge of the pie dish, and place it round the edge of the dish. N.B. — We should cut this strip of paste from round the edge of the paste, leaving the centre piece the size and shape of the top of the pie dish. 16. We wet the edge of the paste with water. 17. We take the remaining paste and place it over the pie dish, pressing it down with our thumb all round the edge. N.B. — We must be very careful not to break the paste. 18. We take a knife, dip it in flour, and trim off all the rough edges of the paste round the edge of the dish. 19. We take a knife, and with the back of the blade we make little notches in the edge of the paste, pressing the paste firmly with our thumb to keep it in its proper place. N.B. — We can ornament the top of the pie with any remaining paste to our fancy. 20. We make a hole with the knife in the centre of the pie to let out the steam while the pie is baking. N.B. — If there were not an escape for the steam it would sodden the inside of the crust, and so prevent it from baking properly. 21. We put the pie into the oven to bake gently for two hours. We must watch it occasionally, and turn it to prevent its burning. It should become a pale brown. It is then ready for serving. N.B. — Meat pies should be put in the hottest part of the oven first, which, in most ovens, is the top, to make the crust light, and then put in a cooler part to ccok the meat thoroughly. N.B. — This pie could be made with veal or mutton instead of steak. Lessons on Cooking Meat. — Beef Steak Pudding. 125 MEAT PUDDING. #^ fo.X9^/ Average cost of a " Meat Pudding " (a quart basin.) INGREDIENTS. J . u. *b oz. of suet o 3 J 1 lb. of flour o 2 2. -* teaspoouful of baking powder o oj Seasoning o oj ij lb. of buttock steak, lod. per lb i 3 J lb. bullock's kidney o 8 2 si Time required about two hours and a half. Now we will show you how to make a Meat Pudding. 1. We take a large saucepan full of cold water, and pufc it on the fire to boil. 2. We take six ounces of suet and put it on a board. 3. We take a knife and cut away all the skiny and chop up the suet as -finely as possible, and sprinkle a little flour over the suet to prevent its sticking. 4. We put one pound of flour into a basin, and add to it a teaspoonfid of baking powder and half a saltspoonfid of salt

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