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Rump-steak and Oyster Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rump-steak and Oyster Sauce

Ingredients

Directions

  1. Preheat a large pot of water to boiling.

  2. In a bowl, mix suet and flour to form a crust, reserving a small piece for the edge.

  3. Line a basin with the crust, covering the bottom with a layer of steak and kidney.

  4. Season with salt and pepper, then add another layer of steak, kidney, and seasoning.

  5. Repeat until the basin is full, then pour in enough water to come within 2 inches of the top.

  6. Moisten the crust edges, cover the pudding, and press the crusts together to seal.

  7. Flour a cloth, wring it out in hot water, and tie it around the pudding.

  8. Place the pudding in boiling water and boil for at least 4 hours, replenishing with hot water as needed.

  9. After boiling, cut a small round piece from the top of the crust to prevent bursting.

  10. Serve the pudding in the basin or an ornamental dish, garnished with a napkin.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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