Suet Crust for Beef-Steak and Kidney Pudding

Ingredients

• half a pound of flour
• five ounces of beef suet
• a teaspoonful of salt
• one pound and a half of rump or beef-steak
• half a pound of beef kidney
• one gill of water

Method

1. 1

   Chop suet, mix with flour and salt, add water to form a stiff paste.

2. 2

   Line a buttered basin with paste, fill with seasoned meat and kidney, cover with paste, boil for three hours.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 109. The excerpt below is the record exactly as published.

five ounces of beef suet, and put it on a board. 2. We take a knife, and cut away all the skin, and chop up the suet as finely as possible. 3. We put half a pound of flour into a basin, and add to it the chopped suet and a teaspoonful of salt. N.B. — If the paste is to be used for a Poly Poly, we should only add a quarter of a saltspoonful of salt. 4. We rub the suet well into the flour with our hands. 5. We then add, by degrees, enough cold water to make it into a stiff paste. We should mix it well. 6. We take the paste out of the basin, and put it on a board. Lessons on Making Pastry. — Suet Crust. 285 7. We take a rolling-pin and flour it. We also sprinkle flour on the board, to prevent the paste from sticking. N.B. — If a Rely Poly is to be made, we proceed as directed, see Note 24. 8. We roll out the paste once, to the thickness of rather more than one-eighth of an inch. N.B. — Now the paste is ready for use, and if it is required for beef-steak pudding — 9. We take a quart pudding basin, and butter it well inside. 10. We line the basin smoothly inside with paste. 11. We take a knife, flour it, and cut away the paste that is above the edge of the basin. 12. We fold this paste together, and roll it out to a round, the size of the top of the basin, one-eighth of an inch in thickness. 13. We take one pound and a half of rump or beef -steak, put it on a board, and cut it into thin slices. 14. We flour the slices well (using about a tablespoonful of flour), and season them with plenty of pepper and salt. 15. We take half a pound of beef kidney, and cut it up in small pieces. 16. We roll up the slices of beefsteak, and fill the basin with the meat and the kidney. N.B. — The pudding might be flavoured with shalot, parsley, and mushrooms according to taste. 17. We now pour into the basin one gill of zvate

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