Home › R › Rump-steak and Kidney Pud- ding
Rump-steak and Kidney Pud- ding
INGREDIENTS for pudding for 6 persons. 2 lbs. of rump-steak, 2 kidneys, seasoning to taste, of salt and black pepper, suet-crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each 1 lb. of flour. AVERAGE COST, 3s. 4d.
Procure some tender rump-steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into 8 pieces. Line the basin with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge.
Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak, kidney and seasoning. Proceed in this manner till the basin is full, when pour RUMP-STEAK. in sufficient water to come within 2 inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out a cloth in hot water, flour it and tie up the pudding; put it into boiling water and let it boil for at least 4 hours. If the water diminishes, always replenish with some hot in a jug, as the SUSSEX PUDDING DISH. pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish or with a napkin pinned round it. Serve quickly.
TIME. For apudding with 2 lbs. of steak and 2 kidneys allow 4 hours.
SEASONABLE all the year, but more suitable in winter. Note. Rump-steak pudding may be very much enriched by adding a few oysters or mushrooms.
In Sussex, the inhabitants are noted for their savoury puddings, which are usually made in the manner just described. It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped, resembling a very large saucer: on trial, this pudding will be found far nicer, and more full of gravy, than when laid in large pieces in the basin. Where time (does not allow for the proper boiling of a meat pudding, it may be made of McCall's tinned meat, with a little fresh kidney cut up small in it. Rump-steakand Oyster Sauce. -INGREDIENTS for dish for 6 persons. 3 dozen oysters, ingredients for oyster sauce, 2 lb. of rump-steak, seasoning to taste, of pepper and salt. AVERAGE COST, 5s. 6d.
Make the oyster sauce, and when that is ready, put it by the side of the fire, but do not let it keep boiling. Have the steaks cut of an equal thickness, broil them over a very clear fire, turning them often that the gravy may not escape. In about 8 minutes they will be done, when put them on a very hot dish; smother with the oyster sauce, and the remainder send to table in a tureen. Serve quickly.
TIME.-About 8 to 10 minutes, according to the thickness of the steak. Instead of RUMP-STEAK PIE. fresh oysters, tinned ones may be used for the sauce.
SEASONABLE from September to April.
Rump - steak or Beefsteak, Broiled. INGREDIENTS. Steaks, a piece of butter the size of a walnut, salt to taste, 1 tablespoonful of good mushroom ketchup or Harvey's sauce. AVERAGE COST, 1s. 2d. per lb.
As the success of a good broil so much depends on the state of the fire, see that it is bright and clear, and perfectly free from smoke, and do not add any fresh fuel just before you require to use the gridiron.
Sprinkle a little salt over the fire, put on the gridiron for a few minutes, to get thoroughly hot through; rub it with a piece of fresh suet, to prevent the meat from sticking, and lay on the steaks, which should be cut of an equal thickness, about of an inch, or rather thinner, and levelled by beating as little as possible with a rolling-pin. Turn them frequently with steak-tongs (if these are not at hand, stick a fork in the edge of the fat, that no gravy escapes), and in from 8 to 10 minutes they will be done.
Have ready a very hot dish, into which put the ketchup, and, when liked, a little minced shalot; dish up the steaks, rub them over with butter and season with pepper and salt. The exact time for broiling steaks must be determined by taste, whether they are liked underdone or well done; more than from 8 to 10 minutes for a steak inch in thickness, we think, would spoil and dry up the juices of the meat. Great expedition is necessary in sending broiled steaks to table; and, to have them in perfection, they should not be cooked till everything else prepared for dinner has been dished up, as their excellence entirely depends on their being served very hot. Garnish with scraped horseradish. Oyster, tomato, onion and many other sauces, are frequent accompaniments to rump-steak, but true lovers of this English dish generally reject all additions but pepper and salt.
TIME.-8 to 10 minutes.
SEASONABLE all the year, but not good in the height of summer, as the meat cannot hang long enough to be tender.