Steak and Kidney Pudding

Ingredients

• select a lean piece of steak
• kidney
• chop the suet very fine
• a little salt
• a sprig of parsley
• fill up with water
• well dust with flour
• a cloth which has been steeped in boiling water
• well grease the basin

Method

1. 1

   Chop suet finely, grease a basin, and line it with crust.

2. 2

   Cut steak and kidney into small pieces, add parsley, salt, and pepper.

3. 3

   Fill with water and dust with flour.

4. 4

   Cover with a cloth and plunge into boiling water.

5. 5

   Cook for 3-4 hours.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 18. The excerpt below is the record exactly as published.

Steak and Kidney Pudding In making a steak and kidney pudding you need to select a lean piece of steak, for the richness of the crust boils into the pudding. 64 PLAIN COOKING In making the crust chop the suet very fine, adding a little salt. Well grease the basin, and then line with the crust, reserving enough for a top crust. Cut the steak and kidney into small pieces — not too small — and place them in the basin with a sprig of parsley, salt, and pepper. Fill up with water, and well dust with flour. Cover with a cloth which has been steeped in boiling water

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