Regency Dish: Steak Pudding

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A Steak Pudding MAKE a good crust with fuet shred fine with four and mix it up with cold water season it with a little falt and make it pretty ftiff about two pounds of uet to a quarter of a peck of flour let your steaks be either beef or mutton well seasoned with pepper and salt make it up as you do an apple pudding tie it in a cloth and put it into the water boiling If it be a large pudding it will take five hours if a small one three hours This is the best cruft for an apple pudding Pigeons cat well this way

– The Art of Cookery (1803)

For a modern recipe that harkens back to Dickens, check out this blog post: Ruth Pinch’s Beef-Steak Pudding – History in the Making (history-in-the-making.com)

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