Pudding (Beefsteak and Kidney)
From The National home cook book, 1900
Oysters or mushrooms can be added for flavor.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The National home cook book (1900), page 50. The excerpt below is the record exactly as published.
PUDDING (Beefsteak and Kidney)—Two pounds of rump steak cut in small pieces, two kidneys cut small, line a deep © dish with a good suet crust, place alternately a layer of kid- ney and steak, with salt and pepper, until the dish is full; - pour in sufficient water to come within two inches of the top, _ cover the pudding, press two crusts together, that the gravy - may not escape. Flour a pudding cloth, tie it over the pud- ‘ ding, put into boiling water, and boil steadily for four hours. - Oysters or mushrooms added to this pudding, if liked, give a delicious flavor. RELISH (Ham)—Take one cupful of minced ham, three’ hard boiled eggs and one-half cupful of cream. Put the cream on to scald in a double boiler, mash two of the egg yolks with a little of the cold cream and chop the whites. Stir the ati into the hot cream, add minced ham and egg whites and salt and pepper to taste
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