Beefsteak pudding, from 1845
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Flour |
| 6 | ounces | Beef suet finely minced |
| 1 | ounce | Flour (extra) |
| ½ | teaspoon | Salt |
| ½ | pint | Water or the yolks of 4 eggs With a little water |
| 1 | pounds | Beefsteak |
| ½ | ounce | Salt (extra) |
| ½ | teaspoon | Pepper |
| ¼ | pint | Water |
Directions
1. Grease a basin, put a large pot of water onto the boil.
2. Make the pastry with the flour, suet, salt, and water (or eggs) 3. Roll it out and line the basin leaving a piece for the lid 4. Cut the steak into convenient pieces, flour and season them with pepper and salt; put them in the pudding.
5. Pour in the ¼ pint of water, and put on the pastry lid.
6. Tie over with a floured cloth, and boil as above.
Taken from. GOOD THINGS IN ENGLAND, A practicle cookery book for everyday use. Edited by Florence White.
Date: Wed, 5 Jun 1996 22:30:52 +0100 (BST) From: Matt Johnston <M.D.Johnston@...> MM-Recipes Digest V3 #156
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .