Teal Pudding

Ingredients

• three teal
• a pound of tender rump steak
• a quarter of a pint of beef gravy

Method

1. 1

   Divide teal into joints, season with salt and cayenne.

2. 2

   Cut steak into inch square pieces, season, and dredge with flour.

3. 3

   Line a pudding basin with suet pastry, layer steak and teal, pour in gravy, cover, tie in cloth, and boil for two hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1976. The excerpt below is the record exactly as published.

Teal Pudding.— Take three teal and a pound of tender rump steak. Divide the birds into neat joints, and season them well with salt and c;iyenne. Cut up the steak into pieces an inch square, season them, and dredge them lightly with flour. Line a shallow, thick-rimmed pudding-basin with good suet pastry rolled out to the thickness of half an inch, and leave an inch of crust to overlap the edge. Place in the basin a layer of steak and a layer of jointed teal, and repeat until the dish is full. Pour in a quarter of a pint of beef gravy

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