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Beef Steak Pudding

(Beef--cooked) - (Made-over Dishes)

Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful
of salt, a teaspoonful of onion juice, a dash of cayenne, a quarter of a
teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk
over the fire. Rub together one tablespoonful of butter and two
tablespoonfuls of flour, add them to the hot milk, stir until you have a
smooth thick paste; take from the fire; mix with it the meat, and turn out
to cool. When cold, form into croquettes. Beat one egg, add to it a
tablespoonful of warm water, and beat again. Dip the croquettes first into
this, then roll them in bread crumbs, and fry them in smoking hot fat.
They may be served plain or with tomato sauce.

Other Recipes

Beef Steak Pudding

Cut rump-steaks, not too thick, into pieces about half the size of your

hand, taking out all the skin and sinews. Add an onion cut fine, also

potatoes (if liked,) peeled and cut in slices a quarter of an inch

thick; season with pepper and salt. Lay a layer of steaks, and then one

of potatoes, proceeding thus till full, occasionally throwing in part of

the onion. Add half a gill of water or veal broth. Boil it two hours.

You may put in, if you please, half a gill of mushroom ketchup, and a

table-spoonful of lemon-pickle.

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