Mutton Steak Pudding

Ingredients

• the meat
• pepper
• salt
• roll them in flour
• some weak stock
• a cloth which has been dipped into hot water

Method

1. 1

   Cut meat into small pieces, season, and roll in flour.

2. 2

   Line a pudding dish with suet crust, layer with potatoes, meat, parsley, onion, celery, and seasonings.

3. 3

   Pour in stock, cover, and boil for three hours.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 122. The excerpt below is the record exactly as published.

Mutton Steak Pudding. Cut the meat into small pieces and season them well with pepper and salt and roll them in flour. Line a small pudding- dish with a light suet crust, and fill it as follows : — Put in a layer of raw potatoes cut into rather thick slices, then a layer of meat and over the latter sprinkle a little chopped parsley and finely-minced onion, a few pieces of celery and salt, black pepper and a dust of cayenne. When the dish is full pour in some weak stock before covering in the pudding; tie the dish in a cloth which has been dipped into hot water

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