Beef Steak Pudding
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Cut rump-steaks, not too thick, into pieces about half the size of your hand, taking out all the skin and sinews.
- Add an onion cut fine, also potatoes (if liked,) peeled and cut in slices a quarter of an inch thick;
- season with pepper and salt.
- Lay a layer of steaks, and then one of potatoes, proceeding thus till full, occasionally throwing in part of the onion.
- Add half a gill of water or veal broth.
- Boil it two hours.
- You may put in, if you please, half a gill of mushroom ketchup, and a table-spoonful of lemon-pickle.