Steak and Tomato Pudding

Ingredients

• about a pound and a half of lean steak
• six ounces of refined beef suet
• one pound of flour
• a teaspoonful of baking powder
• a pinch of salt
• rather less than half a pint of stock
• some firm tomatoes
• some pieces of bacon
• some onion

Method

1. 1

   Mix salt, cayenne, pepper, and nutmeg.

2. 2

   Cut steak into slices, dust with salt, and roll.

3. 3

   Mix suet, flour, salt, and baking powder, then add water to make a paste.

4. 4

   Line a pudding dish with paste, layer meat, tomatoes, bacon, and onion, pour in stock, cover with paste, and cook in boiling water for four hours.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 115. The excerpt below is the record exactly as published.

Steak and Tomato Pudding. Mix some fine salt with a dust of cayenne, some black pepper STANDARD COOKERY. 165 and a little grated nutmeg. Cut about a pound and a half of lean steak into moderately small thin slices; dust them with some prepared salt, and roll them up. Shred six ounces of refined beef suet with a sharp knife and put it into a bowl with one pound of flour, a pinch of salt and a teaspoonful of baking powder; rub the suet into sufficient cold water to mix it to a smooth and fairly soft paste. Turn the paste on to a floured board, and roll it out to about one-third of an inch in thickness, then line a pudding dish (which has previously been buttered) with it. Remove the skin from some firm tomatoes, cut them into quarters and take out the seeds. Place a layer of meat rolls in the bowl, cover them with some pieces of tomato, then scatter a little bacon and onion over them and continue in the same way until the dish is full. Pour in rather less than half a pint of stock

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