Rump Steak Pudding

Ingredients

• two pounds of tender rump steak
• a dessert-spoonful of salt
• a teaspoonful of pepper
• a quarter of a pint of stock, gravy, or water
• half a pound of ox kidney cut up small
• a dozen and a half of oysters
• six or eight larks

Method

1. 1

   Cut steak into pieces, season with salt and pepper.

2. 2

   Line a buttered pudding-basin with suet crust, leaving an inch over the edge.

3. 3

   Add steak and stock, cover with pastry, tie loosely in a cloth, and boil for four to five hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1616. The excerpt below is the record exactly as published.

Rump Steak Pudding.— Cut about two pounds of tender rump steak into pieces an inch and a half square, and season these with a dessert- spoonful of salt and a tea- spoonful of pepper. Line a shallow, thick- rinuned pudding-basin, well buttered, with good suet crust half an inch thick, and leave about an inch of pastry over the edge. Lay in the steak, and add a quarter of a pint of stock, gravy, or water. Cover the meat with a circular piece of pastry, moisten the edge of the pastry that was left over, press it closely, and tie the basin rather loosely in a cloth which has been wrung out of boiUng water and floirred. Plunge the pudding into boihng water, and keejD it boiling quickly until done enough. Either serve it in the basin, round which a napkin has been tied, or turn it carefully upon a hot dish, after allowing it to stand five minutes. If liked, a circular piece of pastry may be cut out of the top of the pudding and a slice of butter put into it to enrich the gravy. This pudding will be very much im- proved if half a pound of ox kidney cut up small, a dozen and a half of oysters, and six or eight larks

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