Steak and Kidney Pudding

Ingredients

• Six ounces of Suet
• One pound of Flour
• One teaspoonful of Baking Powder
• One pound and a half of Buttock Steak
• Half a pound of Bullock’s Kidney
• Seasoning

Method

1. 1

   Put the flour, baking powder, salt, and the suet chopped finely into a basin; rub them well together, add enough cold water to make it a paste.

2. 2

   Cut the steak into slices, also the kidney, and season with pepper and salt.

3. 3

   Roll the paste out and line a basin with it, reserving a piece for the top.

4. 4

   Place the meat and kidney in the basin, cover with the remainder of the paste, join the paste together at the edges, and trim neatly.

5. 5

   Wring the pudding-cloth out in boiling water, tie over the top of the basin, and put into a saucepan of boiling water for two hours.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 50. The excerpt below is the record exactly as published.

Steak and Kidney Pudding. Ingredients. Six ounces of Suet. One pound of Flour One teaspoonful of Baking Powder. Seasoning. One pound and a half of Buttock Steak. Half a pound of Bullock’s Kidney

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