Steak, Kidney & Oyster Pudding

Ingredients

• Pastry:
• 3 c. sifted flour
• 1 tsp salt
• 4 tbsp butter
• 1/4 lb. suet, chopped, or 1/2 c. shortening
• 1 egg, beaten
• 3 tbsp water
• Filling:
• 3 veal kidneys
• 2 lbs. rump steak, cut in 1 inch cubes
• 1/2 lb mushrooms, sliced
• 3/4 c. chopped onion
• 1 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 16 shucked oysters
• 3/4 c. dry red wine
• 1/2 c. beef broth

Directions

Pastry:
Sift the flour and salt into a bowl; cut in the butter with pastry blender, then cut in the suet or shortening. With a fork, stir in the egg and water, until a soft ball of dough forms. Divide in 2 pieces, one larger than the other. Roll out the large piece and line a 2 quart casserole with it.

Filling:
Wash kidneys and soak in cold water. Cut in half and remove the white core; slice. Toss together the kidneys, steak, mushrooms, onions, salt & pepper. Turn into the pastry lined casserole. Arrange the oysters over mixture, then pour in a mix of the wine and broth. Roll out remaining dough and cover casserole, sealing edges well. Cut a slit in top. Cut aluminum foil double the size of the casserole, butter it, and pleat it. Tie it over the casserole. Place casserole in large kettle, and add water to reach halfway up sides of casserole. Cover kettle, bring to boil and cook over low hear 6 hours. Add hot water as necessary to keep level halfway up. Serve directly from the casserole.

Submitted 6/13/05.
Source: Round the World Meat Cookbook
Submitted By: Ruth A. Burbage
burbage@pell.net
Steak, Kidney & Oyster Pudding