Steak and Oyster Pudding

Ingredients

• 1 lb. flour
• 8 oz. beef suet
• 1 gill milk
• 1.5 lb. buttock or rump steak
• 18 sauce oysters
• 0.5 gill stock
• salt
• pepper
• 1 lemon

Method

1. 1

   Chop suet finely, mix with flour and salt.

2. 2

   Add milk and water to form a paste.

3. 3

   Cut beef into thin slices, season with flour, salt, and pepper.

4. 4

   Line a pudding-basin with paste, fill with layers of beef and oysters, add lemon rind and moisten with stock.

5. 5

   Cover with paste, tie in a cloth, and cook in boiling water for 2.5 hours.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 241. The excerpt below is the record exactly as published.

teak and Oyster P adding . 1 lb. flour {sifted), 8 oz. beef suet, 1 gill milk, li lb. buttock or rump steak, 18 sauce oysters, ^ gill stock {No. 87), salt and pepper, | lemon. Free the suet from skin and chop it very finely, sprinkle a little flour or bread-crumbs with the suet when chopping it, put the flour and suet in a basin, add a good pinch of salt, and mix thoroughly. Add the milk, and a little water if needed, and work into a paste. Cut the beef across the grain into thin slices. Mix about a table- spoonful of flour with a teaspoonful of fine salt and half a teaspoonful of pepper in a plate, dip one side of the meat slices in this, roll in each a small piece of fat. Beard the oysters. Boll out the paste about a quarter of an inch thick and line with it a pudding-basin of suitable size. Reserve a piece of the paste large enough for the top of the pudding. Fill the lined basin with layers of beef and oysters. Rasp a little lemon-

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