Steak Pudding

Ingredients

• Take a pound of flour
• half a pound of beef suet
• a teaspoonful of salt
• one of black pepper
• two pounds of a rump or beefsteak
• a dozen oysters
• a gill of water

Method

1. 1

   Mix flour and suet, add salt and enough water to form a stiff paste.

2. 2

   Line a pudding basin with two-thirds of the paste.

3. 3

   Prepare steak slices, season, and place in the basin with oysters.

4. 4

   Pour water over, cover with remaining paste, and boil for nearly two hours.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 69. The excerpt below is the record exactly as published.

Steak Pudding. 155 quarters of a pound of suet to every pound of flour. For rich crusts pound the suet in a mortar, with a small quantity of sweet butter. 5. Lay it on the paste in small pieces, this will be found exceedingly good for hot tarts. Five ounces of suet to every pound of flour will make a good crust, and even a quarter of a pound will answer very well where the crust is wanted very plain. ✓ SUET PUDDING. 1. Put a pound of sifted flour in a basin with half a pound of beef suet, finely chopped. 2. Add two eggs, with a pinch of salt and a quarter of a pint of water or milk. 3. Beat well together with a wooden spoon, making a rather thick batter. 4. Flour a pudding-cloth, and lay it in a small round-bottomed basin ; pour in the mixture. 5. Tie the cloth tightly. 6. Put the pudding into boiling water : an hour and a quarter would be sufficient to cook it. When done, remove the cloth, turn the pudding over upon a dish, and serve very hot. Precautions. — The water must be kept boiling. STEAK PUDDING. Ingredients, Rump or Beef Steak. Oysters. 1. Take a pound of flour and half a pound of beef suet very finely chopped, and mix together. 2. Make a hole in the middle, into which put a teaspoonful of salt, and enough water to form a stiffish paste. 3. Mix it well together, using a little more flour to dry it >56 Buckmctster's Cookery. and prevent its sticking. 4. Lightly butter the in- terior of a round-bottomed pudding basin. 5. Roll out two-thirds of the paste to half an inch in thick- ness, with which line the basin. 6. Have ready cut into slices, about the size of the palm of the hand and a quarter of an inch in thickness, two pounds of a rump or beefsteak with a little of the fat included. 7. Lay the pieces upon a dish. 8. Season with two tea- spoonfuls of salt and one of black pepper. 9. Sprinkle a little flour over, move them about a little until each piece is well covered with flour and seasoning. 10. Lay them within the paste, putting in whatever seasoning may remain upon the dish; a dozen oysters, blanched and with beards removed, is an excellent addition. 11. Pour a gill of water

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