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Steak and Kidney Pudding

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

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 Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). 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.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 lbs.
  2. Steak--5d.
  3. 1 lb.
  4. Flour--2d.
  5. 1/2 lb.
  6. Suet 1/2 pint Water Pepper and Salt--1 1/2d.
  7. Make a dry crust, by directions given elsewhere, of the flour, suet, and butter.
  8. Rub the pudding basin well with dripping, roll out the crust, take two-thirds and line the basin, well pressing the crust in.
  9. Slice up the meat and kidney, season with pepper and salt, pile lightly in the basin, pour in half a gill of water, wet the edge of the crust.
  10. Roll out the piece left, and cover the pudding securely.
  11. Dip a cloth in boiling water, put it over the top, tie it round with string, and pin or tie the ends of the cloth over the top.
  12. Plunge into plenty of boiling water, and boil for three hours.
  13. Take it up, take off the cloth, turn it out of the basin on to a hot dish, and serve hot.