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English Receipt.)

From Mrs. Welch's cook book (1884).

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A historical recipe

Mrs. Welch's cook book , by Welch, Mary (Beaumont), 1840-1923. [from old catalog] (1884).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. a pound of rump steak

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Line a basin with thin, plain pastry.
  2. For a small pudding, take three-fourths of a pound of rump steak, cut into thin slices without fat or gristle.
  3. Make a powder of pepper and salt;
  4. dip each slice into it, and lay round in layers in the basin until nearly full.
  5. Fill up the center with oysters or mushrooms, tie it tight in a cloth, and boil for three hours.
  6. Add water in the saucepan as required, but it must not reach the top of the pudding basin.
  7. Fill up the basin with good stock.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
Source not stated by archive.org
Credit

From Mrs. Welch's cook book (1884), printed page 166, digitised by the Internet Archive: https://archive.org/details/mrswelchscookboo00welc

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.