SMALL BEEF-STEAK PUDDING

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Crust
Filling
Instructions (9)
  1. Make into a very firm smooth paste, one pound of flour, six ounces of beef-suet finely minced, half a teaspoonful of salt, and half a pint of cold water.
  2. Line with this a basin which holds a pint and a half.
  3. Season a pound of tender steak, free from bone and skin, with half an ounce of salt and half a teaspoonful of pepper well mixed together.
  4. Lay it in the crust.
  5. Pour in a quarter of a pint of water.
  6. Roll out the cover.
  7. Close the pudding carefully.
  8. Tie a floured cloth over.
  9. Boil it for three hours and a half.
Original Text
SMALL BEEF-STEAK PUDDING. Make into a very firm smooth paste, one pound of flour, six ounces of beef-suet finely minced, half a teaspoonful of salt, and half a pint of cold water. Line with this a basin which holds a pint and a half. Season a pound of tender steak, free from bone and skin, with half an ounce of salt and half a teaspoonful of pepper well mixed together; lay it in the crust, pour in a quarter of a pint of water, roll out the cover, close the pudding carefully, tie a floured cloth over, and boil it for three hours and a half. We give this receipt in addition to the preceding one, as an exact guide for the proportions of meat-puddings in general. 401Flour, 1 lb.; suet, 6 oz.; salt, 1/2 teaspoonful; water, 1/2 pint; rump-steak, 1 lb.; salt, 1/2 oz.; pepper, 1/2 teaspoonful; water, 1/4 pint: 3-1/2 hours.
Notes
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