Beef and Lark Pudding

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
For the pudding filling
For the suet crust
For lining the basin/mould
For finishing
Instructions (20)
  1. Prepare eighteen or twenty larks by picking and boning them.
  2. Season the larks with a little black pepper, a little salt, finely chopped herbs (parsley, thyme, and bayleaf), and two or three washed fresh mushrooms chopped.
  3. Cut up one pound and a half of fillet or rump steak in little square pieces about half the size of the boned larks.
  4. Rub six boned and filleted anchovies through a sieve.
  5. Mix the anchovies, the larks, and the meat together.
  6. Sprinkle a tablespoonful of fine flour over all the ingredients.
  7. Prepare a suet crust as in the recipe given.
  8. Line a buttered basin or plain mould with the suet crust to about one third of an inch thick, pressing the paste well to the basin or mould.
  9. Fill the lined basin or mould with the larks and beef mixture, leaving enough room to add liquid.
  10. Add a pint of cold water or ordinary stock free from fat to the filling.
  11. Wet the edge of the paste with a little cold water.
  12. Cover the filling with more paste, pressing the edges together.
  13. Trim off any superfluous paste.
  14. Tie a cloth over the top of the basin or mould.
  15. Place the basin or mould in a pot containing boiling water sufficient to cover it.
  16. Let it boil steadily for five or six hours.
  17. Remove the basin or mould from the pot and take off the cloth.
  18. Run a knife around between the paste and the edge of the basin to loosen the pudding.
  19. Turn the pudding out onto a very hot dish.
  20. Sprinkle the top with a little finely chopped parsley or truffle.
Original Text
Beef and Lark Pudding. (Pouding de Bœuf et Mauviettes.) Have eighteen or twenty larks picked and boned; season them with a little black pepper, a little salt, finely chopped herbs (parsley, thyme, and bayleaf), and two or three washed fresh mushrooms chopped (the tinned mushrooms can be used if the fresh are not to be procured). Cut up one pound and a half of fillet or rump steak in little square pieces about half the size of the boned larks; rub six boned and filleted anchovies through a sieve, and mix the and the larks and the meat together, and sprinkle a tablespoonful of fine flour over all. Prepare a suet crust as in recipe given, and with it line a buttered basin or plain mould to about one third of an inch thick, pressing the paste well to the basin or mould; fill it in with the larks and beef, leaving enough room to put in a pint of cold water or ordinary stock free from fat; wet round the edge of the paste with a little cold water, cover over with paste, press the edges together, trim off any superfluous paste, tie a cloth over the top, and put the basin or mould in a pot con- taining boiling water sufficient to cover it, and let it boil on steadily for five or six hours; take it up, remove the cloth, run a knife round between the paste and the edge of the basin, and turn the pudding out on to a very hot dish, and sprinkle the top with a little finely chopped parsley or truffle.
Notes
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