Steak and Kidney Pudding

Ingredients

• 1 lb. flour
• 6 ozs. chopped suet
• 4 teaspoonful baking powder
• H lbs. steak
• 4 lb. bacon
• f- lb. beef kidney
• salt
• pepper
• water
• 1 small onion

Method

1. 1

   Chop the suet fine and mix with the flour, baking powder, and a pinch of salt.

2. 2

   Make into a paste with cold water, roll out, and line a greased pudding mould.

3. 3

   Cut the steak into strips about one and a half inches long and one inch wide, lay a piece of bacon on each strip, and a piece of kidney on that; roll them up and fill the basin with the rolls.

4. 4

   Sprinkle in a little chopped onion, salt and pepper to taste.

5. 5

   Three parts fill with cold water, lay on the top paste, cover with greased paper, and steam three hours.

6. 6

   Turn out of the basin and serve very hot.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 49. The excerpt below is the record exactly as published.

Steak and Kidney Pudding, dip each piece in flour, and fill a pie dish, raising the meat a little 78 highei in the centre than at the sides, season with pepper and salt half fill the dish with water, and cover with the following paste 1 lb. flour | pinch of salt 12 ozs. butter j cold water Break the butter amongst the flour into small pieces, mix in the salt, and mix with cold water to a firm paste and roll out four times. Put a border of paste round the wet edge of the pie dish, moisten it, and lay the cover over very slack, to allow for shrinkage in the oven. Cut the paste even with the edge of the dish all round. Brush over with egg, ornament with paste leaves, ventilate in the centre, and bake in a hot oven one hour. HARICOT OF MUTTON. 2 lbs. neck end of mutton 1 medium sized carrot 4 small onions 1 small turnip 4 cloves 1£ pints water 1£ tablespoonfuls dripping tablespoonfuls flour pepper salt Cut the mutton into chops, remove all fat and gristle, and fry it brown. Peel the turnip and onions, scrape the carrot, and wash well. Put the dripping into a pan, when hot stir in the flour until brown. Add the water and the mutton. Cut the vegetables into fancy shapes, stick the cloves into a piece of carrot, put all into the pan, season to taste. Simmer gently for one and a half hours. Remove the cloves, dish up neatly, garnish with a spray of parsley, and serve hot. Do not stir with a spoon or the vegetables will be broken. A tablespoonful of picalilli, or mixed pickles, without the vinegar, stirred in just before dishing up, is an improvement, but not essential. 2 lbs. chops salt pepper MUTTON CUTLETS. chopped parsley bread crumbs 1 beaten egg Have the chops from near the shoulder. Trim of the chine, trim them to all one size, scrape the meat from the bone end to the depth of one inch. Season with pepper and salt, brush each over with beaten egg, toss them in crumbs and chopped parsley mixed, and fry a nice golden colour in deep, hot fat. Serve with brown gravy or tomato sauce, and mashed potatoes. 79 VOL AU VENT OF KIDNEY. For the Paste : — Have ready f lb. good butter puff paste, roll it out to one mch in thickness, in either round or oval shape. Place a saucei 01 any- thing of suitable size on the top, leaving an inch from the outei edge uncovered, and cut an incision \ inch deep all round it. brush over with eggwash and bake in a moderate oven fiorn thnty to forty-five minutes. Then remove the top, scrape out the inside crumb, put the case back in the oven for a few minutes to dry, remove it from the oven, stand it on a dish, pour in the kidney, and serve hot. For the Kidney : — 4 sheep’s or 1 beef kidney 4 a small onion a few drops of lemon juice teaspoonful finely chopped parsley £ teaspoonful of thyme pepper and salt 1 dessertspoonful butter 1 dessertspoonful flour 4- pint water Skin the kidneys, remove the core, and allow them to soak in tepid water for five minutes. Cut the kidney into small pieces, and fry them brown. Put the butter in a pan over the fire, when hot stir in the flour until a light brown. Add the water, and when it has boiled add the kidney and remaining ingredients, season to taste and keep the gravy just below boiling point for thirty minutes. If the kidney is boiled it will toughen. STEAK AND KIDNEY PUDDING. 1 lb. flour 6 ozs. chopped suet 4 teaspoonful baking powder H lbs. steak 4 lb. bacon f- lb. beef kidney salt pepper water 1 small onion

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