Beefsteak Pudding
- 1/2 lb flour
- 6 ounces beef suet, finely chopped
- 2 1/2 lbs rump or beefsteak, thin slices
- Pepper
- Salt
- 1 dozen oysters
- 1/4 pint stock
Rub the chopped suet into the flour with your hands, sprinkling a little salt. Mix with water to a smooth paste. Roll the paste to an eighth of an inch. Line a quart pudding basin with the paste. Cut the steak into thin slices, flour them and season with pepper and salt. Put the oysters and the liquor into a saucepan. Bring to the point of boiling. Remove from the fire. Strain the liquor into a basin. Cut off the beards and the hard parts. Roll the slices of steak, filling the basin with the meat and oysters. Pour in the stock and oyster liquor. Cover with paste and boil for 3 hours. Be sure the water is boiling before putting the pudding in.
Submitted by Aug 21, 2009
15 min
30 min
45 min