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Ruth Pinch's Beef-Steak Pudding

Pastries - Steamed Crust
Historic

Boiled steak pudding in pastry made with egg and butter instead of suet. Devised by Acton 1845 from references in Charles Dickens's 'Martin Chuzzlewit'.


Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

RUTH PINCH'S BEEF-STEAK PUDDING.
To make Ruth Pinch's celebrated pudding (known also as beefsteak pudding a la Dickens), substitute six ounces of butter for the suet in this receipt, and moisten the paste with the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water; butter the basin very thickly before the paste is laid in, as the pudding is to be turned out of it for table. In all else proceed exactly as above. [ie. as for ordinary steak pudding]




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