Beefsteak Pudding

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. good stewing steak
  • seasoned flour
  • suet pastry, using8


Wipe the meat; remove any superfluous skin and fat. Cut the meat into narrow strips or cubes and dip in the seasoned flour. Cut off one-third of the pastry for the lid. Roll the remainder out into a round about ¼ in. thick and line a greased pudding-basin with it. Press well in to remove any creases. H