Steak and Kidney Pudding

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 210 min Total: 210 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
Pudding
Serving
Instructions (16)
  1. Cut the thick steak into pieces of about an inch.
  2. Cut the ox kidney into small pieces.
  3. Prepare a basin by buttering it well.
  4. Make a stiff paste by mixing half a pound of chopped fine beef suet with two and a half to three breakfast-cups of self-raising flour, using tepid water.
  5. Line the buttered basin with the paste.
  6. Put the steak and kidney into the paste-lined basin.
  7. Add about half a teaspoonful of salt.
  8. Sprinkle a little dry flour over the meat.
  9. Place the crust (presumably made from the same paste) on top.
  10. Cover the basin with a wet cloth, tying it securely with string.
  11. Boil the pudding for three and a half hours.
  12. At the end of the cooking time, remove the wet cloth.
  13. Serve the pudding in the basin, stood in a dish.
  14. Place a fluted paper collar around the basin.
  15. Make a small hole in the top of the pudding.
  16. Pour about half a teacupful of hot gravy (made from leftover meat scraps) into the hole before serving.
Original Text
Steak and Kidney Pudding Take one and a half pounds of thick steak and cut into pieces of about an inch. Have an ox kidney cut into small pieces and a basin well buttered. With half a pound of beef suet, chopped fine, and two and a half to three breakfast-cups of self-raising flour, make a stiff paste, mixing with tepid water.[Pg 38] Line the basin with the paste. Put the steak and kidney in, add about half a teaspoonful of salt, sprinkle a little dry flour over the meat, put the crust on and cover the basin with a wet cloth which should be tied securely with string. Boil for three and a half hours. At the end of that time take the cloth off and serve in the basin (stood in a dish) with a fluted paper collar round it. Make a small hole in the top of the pudding and pour in about half a teacupful of hot gravy made from any small pieces of meat left over before serving.
Notes
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