Beef Steak Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 120 min Total: 120 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

paste

flour ↝ Flour, 00 [Cereal Grains and Pasta]
chopped suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
some milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
one egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

filling

the meat ↝ Beef, tenderloin steak, raw [Beef Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
blanched oysters ↝ Oysters, raw [Shellfish]
slices of potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
slices of onions ↝ Onions, raw [Vegetables and Vegetable Products]

serving

a little cullis
ketchup ↝ Ketchup [Tomato-based condiments]

Instructions (6)

Take flour, chopped suet, some milk, a little salt, and one egg, and mix them well together.
Roll out the paste of half an inch thick, and sheet a bason or a bowl with it.
Trim the skin from the meat, beat the steaks well with a chopper, cut them into middling-sized pieces, season with pepper and salt, put them into the bason with blanched oysters and slices of potatoes alternately (or slices of onions, if approved).
Cover the top with paste, and tie a cloth over the bason.
Boil the pudding (if of a middling size) two hours.
When it is to be served up put into it a little cullis and ketchup.

Original Text

Beef Steak Pudding.

Take flour, chopped suet, some milk, a little salt, and one egg, and mix them well together. Roll out the paste of half an inch thick, and sheet a bason or a bowl with it. Then trim the skin from the meat, beat the steaks well with a chopper, cut them into middling-sized pieces, season with pepper and salt, put them into the bason with blanched oysters and slices of potatoes alternately (or slices of onions, if approved). Cover the top with paste, and tie a cloth over the bason. Boil the pudding (if of a middling size) two hours; and when it is to be served up put into it a little cullis and ketchup.

[130]

Notes

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