| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Maindish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Flour |
| 6 |
oz |
Beef suet finely minced |
| 1 |
oz |
Flour (extra) |
| 1/2 |
ts |
Salt |
| 1/2 |
pt |
Water or the yolks of 4 eggs With a little water |
| 1 |
lb |
Beefsteak |
| 1/2 |
oz |
Salt (extra) |
| 1/2 |
ts |
Pepper |
| 1/4 |
pt |
Water |
INSTRUCTIONS
1. Grease a basin, put a large pot of water onto the boil.
2. Make the pastry with the flour, suet, salt, and water (or eggs)
3. Roll it out and line the basin leaving a piece for the lid
4. Cut the steak into convenient pieces, flour and season them with pepper
and salt; put them in the pudding.
5. Pour in the 1/4 pint of water, and put on the pastry lid.
6. Tie over with a floured cloth, and boil as above.
Taken from. GOOD THINGS IN ENGLAND, A practicle cookery book for everyday
use. Edited by Florence White.
Date: Wed, 5 Jun 1996 22:30:52 +0100 (BST)
From: Matt Johnston <M.D.Johnston@bradford.ac.uk>
MM-Recipes Digest V3 #156
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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