Recipes > Meat > Beef > Steak > Beef Steak Pudding

Beef Steak Pudding

Instructions

Take two pounds of beef from the round or sirloin, and after taking out the bone, season it according to fancy; some prefer a seasoning of pepper, salt, onions, thyme, marjoram or sage; others the pepper and salt alone. Then prepare a plain stiff crust, either with or without butter or lard; spread the crust over a deep dish or bowl, put in the beef, and if you like it, add some butter; cover it close with a crust which must be closely turned in to prevent the water from penetrating; tie it up tight in a cloth, put it in a pot of boiling water and let it boil quickly for an hour. The cloth should be dipped in hot water, and floured, as for other boiled puddings.

Print

Print recipe/article only

Source

Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers.


comments powered by Disqus