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Rump-steak Pudding, Baked

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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 Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). 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

  1. Ingredients.—6 oz.
  2. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, 1½ lb.
  3. of rump-steaks, 1 kidney, pepper and salt.
  4. Mode.—Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces.
  5. Make a batter of flour, eggs, and milk in the above proportion;
  6. lay a little of it at the bottom of a pie-dish;
  7. then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake for 1½ hour in a brisk but not fierce oven.
  8. Time.—1½ hour.
  9. Average cost, 2_s.
  10. Sufficient for 4 or 5 persons.
  11. Seasonable at any time.