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Beef Pudding, English Style

  • 1 pound beef suet
  • 1 pound flour
  • 1 tablespoon salt
  • 1 pint water
  • Slices of sirloin or rump
  • Madeira sauce
Remove arteries from suet and chop it fine. Sift the flour onto the table, make a hole in the center; add the suet, salt and water, and knead all together to make a smooth paste. Butter a pudding bowl and line 1/3 inch thick with the paste; fill with sliced meat seasoned well with pepper and salt. Wet the edge of the paste, cover with another layer of the paste; press edges together firmly. Butter and flour a large strong napkin, place over the bowl and tie firmly underneath with a strong cord. Plunge into stew pan of boiling water, and boil continuously about 2 hours. Remove the napkin, invert bowl on serving dish and let stand a few minutes (be patient, you rascal). Remove bowl and pour a well-reduced Madeira sauce over the pudding. Serve hot.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009 15 min 30 min 45 min

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