Graham Kerr

139 Veal Steak, Kidney, and Mushroom Pudding

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4-6

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4-6 portions U.S.A. Imperial Metric
Veal topside ½ lb. 1½ lb .75 kilo
Veal kidney 8 oz. 8 oz. 230 grams
Flour ½ cup 2 oz. 60 grams
Zest of lemon ½ tbsp. ½ tbsp. 5 grams
Shallots ½ cup 2 oz. 60 grams
Mushrooms 2 cups 4 oz. 115 grams
Salt To season To season To season
Ground black peppercorns To season To season To season
Dried wild marjoram 1 tsp. 1 tsp. 1 tsp.
Tomato purée ½ cup 4 fl. oz. 115 milliliters
Water 6 tbsp. 3 fl. oz. 85 milliliters
Bay leaf 1 1 1
Suet pastry 1 batch 1 batch 1 batch

Method

Method of Preparation

  1. Make pastry as shown on pages 182-83.
  2. Cube meat and dust with flour.
  3. Grate lemon zest.
  4. Chop shallots.
  5. Finely slice mushrooms.
  6. Mix water and tomato purée.
  7. Place large saucepan with 4 inches of hot water on stove ready to receive pudding.
  8. Scald cloth.

Method of Cookery

  1. Season meat with zest of lemon, pepper, and salt.
  2. Stir in mushrooms, shallots, herbs.
  3. Place paste bag in greased bowl.
  4. Fill up with meat and pour in diluted tomato purée.
  5. Cover with paste top and tie on the cloth.
  6. Cover saucepan and boil for 3 hours—keep a watch on the water level. If it boils dry it makes a shocking mess—I know!

Serving

This is a delightful winter dish—you won’t need potatoes because of the suet crust, but long sliced glazed carrots and Brussels sprouts with a tankard of strong beer make quite an experience.

For Cullers Bluff Pudding.

© 1966 Graham Kerr. All rights reserved.