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.