Mrs Beetons Meat Recipes Revisited
Beef Steak and Kidney Pudding
900g (2lb) Rump Steak
2 Kidneys
Suet Crust made with milk, using 170g (6oz) Suet to each 450g (1lb) of Flour
Salt and Black Pepper, to taste
Procure some tender rump steak (that which has been hung a little time) and divide it into pieces about 2.5cm (1 inch) square and cut each kidney into 8 pieces.
Line the dish with suet crust, leaving a small piece of crust to overlap the edge, ensuring there is enough left to make a lid.
Then cover the bottom with a portion of the steak and a few pieces of kidney.
Season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary) and then add another layer of steak, kidney and seasoning.
Continue until the dish is full, then pour in enough water to come within 5cm (2 inches) of the top of the basin.
Moisten the edges of the crust, cover the pudding with the remaining pastry, press the two crusts together, so that the gravy will not escape and turn up the overhanging pastry.
Wring out a cloth in hot water, flour it and tie up the pudding, put it into boiling water and let it boil for at least 4 hours.
Ensure that the water does not evaporate, topping it up from time to time with boiling water.
When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting.
Serve quickly in the basin, either in an ornamental dish, or with a napkin pinned round it.
Time: For a pudding with 900g (2lb) steak and 2 kidneys allow 4 hours.
Sufficient for 6 persons.
Seasonable all the year, but more suitable in winter.
Note: Beef steak pudding may be very much enriched by adding a few oysters or mushrooms.
The above recipe was contributed to this work by a Sussex lady, in which county the inhabitants are noted for their savoury puddings.
It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped.
On trial, this pudding will be found far nicer and more full of gravy, than when laid in large pieces in the dish.
BEEF-STEAK AND KIDNEY PUDDING
605. INGREDIENTS - 2 lbs. of rump-steak, 2 kidneys, seasoning to taste of salt and black pepper, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each 1 lb. of flour.
Mode - Procure some tender rump steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into 8 pieces. Line the dish (of which we have given an engraving) with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak, kidney, and seasoning. Proceed in this manner till the dish is full, when pour in sufficient water to come within 2 inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out a cloth in hot water, flour it, and tie up the pudding; put it into boiling water, and let it boil for at least 4 hours. If the water diminishes, always replenish with some, hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly.
Time - For a pudding with 2 lbs. of steak and 2 kidneys allow 4 hours.
Average cost, 2s. 8d.
Sufficient for 6 persons.
Seasonable all the year, but more suitable in winter.
Note - Beef-steak pudding may be very much enriched by adding a few oysters or mushrooms. The above recipe was contributed to this work by a Sussex lady, in which county the inhabitants are noted for their savoury puddings. It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped: on trial, this pudding will be found far nicer, and more full of gravy, than when laid in large pieces in the dish.
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