Steak and Kidney Pudding
From Cookery book, 1940
Use a pudding-cloth or greaseproof paper for steaming.
Presented as published in 1940. 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 Cookery book (1940) by Gas Council (Great Britain), page 13. The excerpt below is the record exactly as published.
steak and kidney pudding, and put ina pie dish. Pour in the stock. Cover the top of the meat with the bacon. Roll out 3 of the pastry about } inch thick and 2 inches larger than the pie dish. Cut a piece off the edge to go round the pie dish, brush with beaten egg or cold water, and cover with the pastry, pressing well, but taking care not to stretch. Trim the edge, and using the back of a knife, knock the two edges together and mark in large scallops. Roll out the remaining pastry and cut into diamond-shaped pieces to decorate the top of the pie, which should first be brushed with egg. Make a hole in the centre of the pie to allow the steam to escape. If possible allow the pie to stand in a cool place for 15-30 minutes, and glaze with egg just before baking. Bake at No. 8 for about 25 minutes (until the pastry has risen), then cover the pastry with a aos thickness of greaseproof paper and finish cooking at No. 2 for 14-2 hours. If liked, hot gravy can be poured into the pie through a funnel before serving, but if the pie is to be served cold, dissolve two or three sheets of leaf gelatine in it first. 3 34 MEAT Steak and Kidney Pudding 12 ozs. flour. 14 lbs. steak. 1 teaspoonful baking powder. #4 lb. kidney. Salt. 3 tablespoonsful seasoned flour. Water. About 4 gill cold water. 6 ozs. chopped suet (for crust)
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