Beef-Steak Pudding (No. 24)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 150 min Total: 150 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Pudding components
For preparing the mould
Instructions (10)
  1. Get rump-steaks, not too thick, beat them with a chopper, cut them into pieces about half the size of your hand, and trim off all the skin, sinews, &c.
  2. Have ready an onion peeled and chopped fine, likewise some potatoes peeled and cut into slices a quarter of an inch thick.
  3. Rub the inside of a basin or an oval plain mould with butter, sheet it with paste as directed for boiled puddings (No. 7).
  4. Season the steaks with pepper, salt, and a little grated nutmeg.
  5. Put in a layer of steak, then another of potatoes, and so on till it is full, occasionally throwing in part of the chopped onion.
  6. Add to it half a gill of mushroom catchup, a table-spoonful of lemon-pickle, and half a gill of water or veal broth.
  7. Roll out a top, and close it well to prevent the water getting in.
  8. Rinse a clean cloth in hot water, sprinkle a little flour over it, and tie up the pudding.
  9. Have ready a large pot of water boiling, put it in, and boil it two hours and a half.
  10. Take it up, remove the cloth, turn it downwards in a deep dish, and when wanted take away the basin or mould.
Original Text
Beef-Steak Pudding.—(No. 24.) Get rump-steaks, not too thick, beat them with a chopper, cut them into pieces about half the size of your hand, and trim off all the skin, sinews, &c.; have ready an onion peeled and chopped fine, likewise some potatoes peeled and cut into slices a quarter of an inch thick; rub the inside of a basin or an oval plain mould with butter, sheet it with paste as directed for boiled puddings (No. 7); season the steaks with pepper, salt, and a little grated nutmeg; put in a layer of steak, then another of potatoes, and so on till it is full, occasionally throwing in part of the chopped onion; add to it half a gill of mushroom catchup, a table-spoonful of lemon-pickle, and half a gill of water or veal broth; roll out a top, and close it well to prevent the water getting in; rinse a clean cloth in hot water, sprinkle a little flour over it, and tie up the pudding; have ready a large pot of water boiling, put it in, and boil it two hours and a half; take it up, remove the cloth, turn it downwards in a deep dish, and when wanted take away the basin or mould.
Notes
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