Beefsteak Pudding
From The 3-6-5 cook book, for use 365 days in the year (1899).
Source and licence
From The 3-6-5 cook book, for use 365 days in the year (1899), printed page 39, digitised by the Internet Archive: https://archive.org/details/365cookbookforus00pech
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one pound of flour
- one-half pound of finely chopped beef suet
- one-half teaspoonful of salt
- one-half pint of cold water
- one pound of beefsteak
- one-half teaspoonful of pepper
- one tablespoonful of water
Method
- Make a paste of one pound of flour, one-half pound of finely chopped beef suet, one-half teaspoonful of salt, and one-half pint of cold water.
- Roll out the paste until one-half an inch in thickness ;
- line the pudding bowl, leaving enough of the pastry to fold over the top.
- Take one pound of beefsteak, dredge with flour, cut into small pieces, with one teaspoonful of salt, one-half teaspoonful of pepper, one tablespoonful of water;
- fill the pudding dish, fold over the crust, and cover the bowl with a clean cloth floured— tie it over tightly, put the pudding into boiling water and boil three hours, remove the cloth, turn the pudding out;
- cut a small hole in it to let out the steam, and serve.