Beefsteak and Kidney Pudding - Northern European Recipe

Beefsteak and Kidney Pudding

🌍 Northern European, British Difficulty: ●●●○○

🍳 Equipment: Pudding basin, suet paste, rolling pin

A steamed suet pudding enclosing beef and kidney in a rich gravy. Mrs. Beeton directs the cook to roll each slice of meat around a piece of kidney and pack them on end in the basin — an elegant technique that ensures even cooking.

Ingredients

• 2 lb of beefsteak
• 2 sheep's kidneys, or ½ lb of ox kidney
• 1 tablespoonful of flour
• 1 level teaspoonful of salt
• ½ teaspoonful of pepper
• 1 lb of suet paste

Method

1. Prepare meat — Cut the beefsteak into thin slices about 3 inches square. Cut the kidney into thin slices 3 inches long and 2 inches wide.
2. Season — Mix the flour, salt, and pepper together on a plate. Dip each slice of meat and each slice of kidney in the seasoning mixture.
3. Roll — Place one slice of kidney on each slice of meat and roll up tightly.
4. Line basin — Grease a pudding basin well. Roll out three-quarters of the suet paste and use it to line the basin.
5. Fill — Place the meat rolls on end in the lined basin, packing them closely.
6. Seal — Roll out the remaining paste for the lid. Cover the basin, moisten and seal the edges securely. If boiling, tie a scalded and floured pudding cloth over the top. If steaming, cover with greased paper.
7. Cook — Boil for 4 to 4½ hours, or steam for 4 hours, ensuring the water is boiling before the pudding goes in.
8. Serve — Turn out carefully onto a hot dish and serve with rich beef gravy.

Tags: beefsteak, kidney, suet paste, flour · Source: Mrs Beeton's Book of Household Management (1861)