Steak and Kidney Pudding
From Soyer's standard cookery, 1912
Serves 6
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 114. The excerpt below is the record exactly as published.
Steak and Kidney Pudding. Cut some beefsteak into moderately thin slices, and cut half as many slices of bacon the same size as the beef, only very much thinner, and slice as many kidneys as are required. Spread out the slices of beef with a knife, sprinkle them with a little salt and some black pepper, and a very little chopped onion and parsley; place a slice of bacon on some of the pieces of meat, and a slice of kidney on the others, and roll them up tightly and dust them with flour. Line a buttered bowl with suet paste, pack the little rolls of meat into the bowl and pour over them a quarter of a pint of water; cover the pudding securely with paste, pressing the edges, which should be moistened, well together. Tie the bowl in a floured cloth, and boil the pudding steadily for four hours. For the crust, shred or grate six ounces of Hugon's suet and mix it well with a pound of flour; when it is entirely free from lumps, add half a teaspoonful of salt and a teaspoonful of baking-powder, and add sufficient cold water to make a fairly soft paste
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