237. Roast Beef Pudding

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Any remains of cold roast beef may be done as follows: mince about one pound of cooked meat cut in dice, put on a dish, add one teaspoonful of salt, half that of pepper, one of flour; fill your paste with it, add a gill of water; cover over as usual, shake it well, tie it up in a cloth, and boil for half an hour, and serve. A little chopped onions or parsley may be introduced.