Missing cookbook with a recipe i must have....?

Question

i had a Mrs Beetons cookbook it was burgandy in color and as you see it was written by mrs beeton...i loaned it to someone and they misplaced it ...i think it dated back to the 50's or even sooner and it was british.....i need the recipes for suet pastry from it if anyone in britian may just have a copy........i want to make steak and kidney pud and i use that pastry recipe....thank you again if you happen to have it.....rob'ert and i am driving myself crazy trying to remember it......im hungry....

Answer 1

Awwwww, shucks, here you go,...

Mrs Beetons Suet Crust, for Pies or Puddings

To 450g (1lb) of Flour allow:
285ml (½ pint) Water (approx)
150-170g (5-6oz) Beef Suet

Remove any skin and shreds from the suet.
Chop it extremely finely and rub well into the flour.
Work into a smooth paste with the water.
Roll it out and it is then ready for use.
This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 225-340g (8-12oz). of suet to 450g (1lb) of flour.

Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter.
It should then be laid on the paste in small pieces, the same as for puff crust and will be found exceedingly nice for hot tarts. 150g (5oz) of suet to 450g (1lb) of flour will make a very good crust and even 110g (4oz) will answer very well for children, or where the crust is wanted very plain.

SUET CRUST for Pies or Puddings

1215. INGREDIENTS - To every lb. of flour allow 5 or 6 oz. of beef suet, 1/2 pint of water.

Mode - Free the suet from skin and shreds; chop it extremely fine, and rub it well into the flour; work the whole to a smooth paste with the above proportion of water; roll it out, and it is ready for use. This crust is quite rich enough for ordinary purposes, but when a better one is desired, use from 1/2 to 3/4 lb. of suet to every lb. of flour. Some cooks, for rich crusts, pound the suet in a mortar, with a small quantity of butter. It should then be laid on the paste in small pieces, the same as for puff-crust, and will be found exceedingly nice for hot tarts. 5 oz. of suet to every lb. of flour will make a very good crust; and even 1/4 lb. will answer very well for children, or where the crust is wanted very plain.



Mrs Beetons Mutton Pudding

About 900g (2lb) the Chump End of the Loin of Mutton, weighed after being boned
Suet Crust made with Milk, using 170g (6oz) of Suet to each 450g (1lb) of Flour
Onion (optional)
Salt and Pepper, to taste

Cut the meat into thin slices and season with salt and pepper.
Line the pudding dish with suet pastry.
Add the meat and nearly, but do not quite, fill it up with water
Add a small quantity of minced onion, if liked.
Moisten the edges of the crust, cover the pudding with the remaining pastry, press the two crusts together, so that the gravy will not escape and turn up the overhanging pastry.
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 3 hours.
Ensure that the water does not evaporate, topping it up from time to time with boiling water.
When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting.
Serve quickly in the basin, either in an ornamental dish, or with a napkin pinned round it.

Time: About 3 hours.
Sufficient for 6 persons.
Seasonable all the year, but more suitable in winter.

MUTTON PUDDING

735. INGREDIENTS - About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked).

Mode - Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in prior recipe, using the same kind of pudding-dish as there mentioned.


Mrs Beetons Meat Recipes Revisited
Beef Steak and Kidney Pudding

900g (2lb) Rump Steak
2 Kidneys
Suet Crust made with milk, using 170g (6oz) Suet to each 450g (1lb) of Flour
Salt and Black Pepper, to taste

Procure some tender rump steak (that which has been hung a little time) and divide it into pieces about 2.5cm (1 inch) square and cut each kidney into 8 pieces.
Line the dish with suet crust, leaving a small piece of crust to overlap the edge, ensuring there is enough left to make a lid.
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.
Continue until the dish is full, then pour in enough water to come within 5cm (2 inches) of the top of the basin.
Moisten the edges of the crust, cover the pudding with the remaining pastry, press the two crusts together, so that the gravy will not escape and turn up the overhanging pastry.
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.
Ensure that the water does not evaporate, topping it up from time to time with boiling water.
When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting.
Serve quickly in the basin, either in an ornamental dish, or with a napkin pinned round it.

Time: For a pudding with 900g (2lb) steak and 2 kidneys allow 4 hours.
Sufficient for 6 persons.
Seasonable all the year, but more suitable in winter.

Note: Beef steak pudding may be very much enriched by adding a few oysters or mushrooms.
The above recipe was contributed to this work by a Sussex lady, in which county the inhabitants are noted for their savoury puddings.
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.
On trial, this pudding will be found far nicer and more full of gravy, than when laid in large pieces in the dish.

BEEF-STEAK AND KIDNEY PUDDING

605. INGREDIENTS - 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.

Mode - 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 dish (of which we have given an engraving) 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 dish is full, when pour 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 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.

Here's a link to get you back to the lost pages: http://www.mrsbeeton.com/13-chapter13.html

Hope this helped.

Bon Appetit!

PS, Guess you owe me 10 points,,!

Answer 2

Beef and Cheese Enchiladas Chicken Fried Chicken w/ Sausage Country Gravy Quiche Key Lime Pie Standing Rib Roast w/ Horseradish Sauce Beef Bourgogne Chicken Cordon Bleu Reuben Sandwich Monte Cristo Sandwich Pizza Jumbo Coconut Shrimp Shrimp Creole Shrimp Scampi Ceviche Shrimp Temupra Thai Noodles w/ Peanut Sauce Vietnamese Spring Rolls Stuffed Mushrooms Fried Clams Fried Calamari Eggs Benedict Jalapeno Jelly Potatoes Au Gratin Creme Brulee Bacon Wrapped Filet Mignon

Answer 3

Here you go

1/2 lb Suet, finely minced
4 cup All-purpose flour
2 tsp Baking powder
1 1/2 tsp Salt
1 1/3 cup Water (approx)

Mix suet with flour, baking powder and salt. Stir in enough water to moisten the flour. Gather dough together and shape into a ball. Uses: this type of pastry is best with meat pies that have, or will be subjected to, moisture - either in cooking or presentation. Most common use is in English steam-pudding or Quebec Tortiere recipes.

Answer 4

I have a 1972 edition. This is the suet crust pastry recipe from it.

3-4 ozs suet 1/2 lb plain flour
1/4 tsp salt 1 tsp baking powder
cold water to mix

Chop the suet finely with a little flour or use shredded suet. Sift the flour, salt and baking-powder, and mix in the suet. Mix to a firm dough with cold water. Use as required.

Hope this helps.

Answer 5

If you type in mrs, beetons recipes at search the web you will find alot of sites and recipes. The book was from 1923. Here are some that may help.
Go to www.massrecipes.com
amazon.fr/Mrs-Beetons-Original-Recipes-Isabella-Beeton/dp/0706378156
thefoody.com/mrsbbaking/poundcake.html

Answer 6

Try this website if you want any other recipes like that one...
http://thefoody.com/home.html it has an entire section of Mrs. Beeton's recipes, including historical ones!

Answer 7

try http://www.recipesource.com/ they have a good collection