Title: Beefsteak Pudding, From 1845
Categories: Entree Dish
Yield: 4 Servings

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

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. From: Matt Johnston

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