out a suet crust to half an inch in thickness, line evenly with it a
quart, or any other sized basin that may be preferred, and raise the
crust from an inch and a half to two inches above the edge. Fill it
with layers of well-kept rump-steak, neatly trimmed, and seasoned
with salt and pepper, or cayenne ; pour in some cold water to make
the gravy ; roll out the cover, moisten the edge, as well as that of
the pudding; draw and press them together carefully, fold them
over, shake out a cloth which has been dipped into hot water, wrung
out, and well floured; tie it over the pudding, gather the coiners
together, tie them over the top of the pudding, put it into plenty of
fast boiling water, and let it remain in from three to five hours,
according to its size. The instant it is lifted out, stick a fork quite
through the middle of the paste to prevent its bursting ; remove the
cloth quickly, and cut a small round or square in the top to allow the
steam to escape, and serve the pudding immediately. Though not
considered very admissible to an elegantly served table, this is a
favourite dish with many persons, and is often in great esteem with
sportsmen, for whom it is provided in preference to fare which re-
quires greater exactness in the time of cooking; as an additional
hour’s boiling, or even more, will have little effect on a large pudding
of this kind, beyond reducing the quantity of gravy, and rendering it
very thick.
Some cooks flour the meat slightly before it is laid into the crust,
out we do not think it an improvement : where fat is liked, a portion
may be added with the lean, but all skin and sinew should be care-
fully rejected. Beat the steak with a paste roller, or cutlet-bat,
should it not appear to be perfectly tender, and divide it into portions
about the width of two fingers. Two or three dozens of oysters,
bearded and washed free from grit in their own liquor (which should
afterwards be strained and poured into the pudding), may be inter-
mingled with the meat.
A true epicurean receipt for this dish directs the paste to be made
with waZ-kidney suet, and filled with alternate layers of the inside of
the sirloin , sliced and seasoned, and of fine plump native oysters,
intermixed "with an occasional small slice of the veal fat.
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✪ Small Beef-Steak Pudding, 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 mcat-pudd:ng3
in general.
CHAP. XX.]
COILED PUDDINGS.
401
Flour, 1 lb. ; suet, 6 oz. ; salt, l teaspoonful ; water, \ pint ; rump-
steak, 1 lb.; salt, 3 oz. ; pepper, \ teaspoonful; water, 1 pint: 3J
hours.
RUTII PTNCIl'S BEEF-STEAK PUDDING.
Page 357 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
out a suet crust to half an inch in thickness, line evenly with it a quart, or any other sized basin that may be preferred, and raise the crust from an inch and a half to two inches above the edge. Fill it with layers of well-kept rump-steak, neatly trimmed, and seasoned with salt and pepper, or cayenne ; pour in some cold water to make the gravy ; roll out the cover, moisten the edge, as well as that of the pudding; draw and press them together carefully, fold them over, shake out a cloth which has been dipped into hot water, wrung out, and well floured; tie it over the pudding, gather the coiners together, tie them over the top of the pudding, put it into plenty of fast boiling water, and let it remain in from three to five hours, according to its size. The instant it is lifted out, stick a fork quite through the middle of the paste to prevent its bursting ; remove the cloth quickly, and cut a small round or square in the top to allow the steam to escape, and serve the pudding immediately. Though not considered very admissible to an elegantly served table, this is a favourite dish with many persons, and is often in great esteem with sportsmen, for whom it is provided in preference to fare which requires greater exactness in the time of cooking; as an additional hour’s boiling, or even more, will have little effect on a large pudding of this kind, beyond reducing the quantity of gravy, and rendering it very thick.
Some cooks flour the meat slightly before it is laid into the crust, out we do not think it an improvement : where fat is liked, a portion may be added with the lean, but all skin and sinew should be carefully rejected. Beat the steak with a paste roller, or cutlet-bat, should it not appear to be perfectly tender, and divide it into portions about the width of two fingers. Two or three dozens of oysters, bearded and washed free from grit in their own liquor (which should afterwards be strained and poured into the pudding), may be intermingled with the meat.
A true epicurean receipt for this dish directs the paste to be made with waZ-kidney suet, and filled with alternate layers of the inside of the sirloin , sliced and seasoned, and of fine plump native oysters, intermixed "with an occasional small slice of the veal fat.
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.
Flour, 1 lb. ; suet, 6 oz. ; salt, l teaspoonful ; water, \ pint ; rumpsteak, 1 lb.; salt, 3 oz. ; pepper, \ teaspoonful; water, 1 pint: 3J hours.
RUTII PTNCIl'S BEEF-STEAK PUDDING.
Records on this page
Small Beef-Steak Pudding