STEAK AND KIDNEY PUDDING

2 lbs. Steak. 2 Kidneys. 1 lb. Flour. 1/2 lb. Suet 1/2 pint Water Pepper and Salt. -10d. Time–Three Hours Make a dry crust, by directions given elsewhere, of the flour, suet, and butter. Rub the pudding basin well with dripping, roll out the crust, take two-thirds and line the basin, well pressing the crust in. Slice up the meat and kidney, season with pepper and salt, pile lightly in the basin, pour in half a gill of water, wet the edge of the crust. Roll out the piece left, and cover the pudding securely. Dip a cloth in boiling water, put it over the top, tie it round with string, and pin or tie the ends of the cloth over the top. Plunge into plenty of boiling water, and boil for three hours. Take it up, take off the cloth, turn it out of the basin on to a hot dish, and serve hot.

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