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Steak Pudding

Pies and Pastries Now a double-crust suet pastry case filled with beef mince or chunks in gravy, steamed. Ealier versions use steak pieces.
Image: http://www.hollandspies.co.uk

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747); A steak pudding. MAKE a good crust, with suet shred fine with flour, and mix it up with cold water. Season it with a little salt, and make a pretty stiff crust, about two pounds of suet to a quarter of a peck of flour. Let your steaks be either beef or mutton, well seasoned with pepper and salt, make it up as you do an apple-pudding, tie it in a cloth, and put it into the water boiling. If it be a large pudding, it will take five hours; a small one, three hours. This is the best crust for an apple-pudding. Pigeons eat well this way.
See also: Steak and Kidmey Pudding, Rag Pudding John Bull's Pudding Kidney Pudding Ruth Pinch's Beef-Steak Pudding Steak and Kidney Pudding Steak Pudding

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