Steak and Kidney Pudding

Ingredients

• 114 pounds lean round steak
• 1 fresh veal kidney or 1 package pastry mix
• 8/4, pound calf’s liver
• 2 medium size onions, sliced
• salt and pepper
• flour and butter
• deep earthen bowl
• deep steaming kettle

Method

1. 1

   Prepare the pastry and roll out.

2. 2

   Line the earthen bowl leaving enough over the sides to fold over the top.

3. 3

   Cut the meat in pieces and slice the kidney.

4. 4

   Alternate layers of meat and onion rings, sprinkling each layer with a little salt, pepper, flour and melted butter, until the bowl is full.

5. 5

   Fold the pastry over the top.

6. 6

   Cover the bowl with a piece of old linen and tie securely.

7. 7

   Set the bowl in a deep kettle of water and steam, covered, for 5 hours.

8. 8

   Remove from the kettle, take off the linen and brown the pastry in a very hot oven.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 12. The excerpt below is the record exactly as published.

Steak and Kidney Pudding 114 pounds lean round steak flour and butter 1 fresh veal kidney or 1 package pastry mix 8/4, pound calf’s liver deep earthen bowl 2 medium size onions, sliced deep steaming kettle salt and pepper

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