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Snipe Pudding, Boiled

A boiled pudding made with snipe, rump steak, pepper, salt, flour, and pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: White pepper and flour are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,228 recipes. The science ↓

Snipe Pudding, Boiled

Ingredients

Directions

Prepare

  1. Pluck and singe the snipe, removing the eyes but leaving them whole.

  2. Cut the rump steak into 1.5 to 2‑inch square pieces.

  3. Dust the steak pieces with ground white pepper, coarse sea salt, and flour on both sides.

Assemble and cook

  1. Line a large pudding dish or basin with the thin pie crust and dust it with a little flour.

  2. Pack the snipe and steak pieces into the lined pudding basin.

  3. Cover with additional pie crust if desired and boil until cooked through.

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. White pepper + flourtop 32% of all pairs
    Smell alikelow
    Cooked together2,228 recipes

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

What each ingredient does

Snipe
Forms the main filling and gives the pudding its distinctive game flavour.
Rump steak
Adds meaty substance and moisture that becomes tender during long gentle cooking.
Pie crust
Encases the filling and holds its shape while it cooks in the basin.
Flour
Dusted on the steak and basin, it helps thicken the juices and prevents sticking.

The step that matters

Boil until cooked through. Boiling in a sealed pudding cooks the meat slowly and evenly. Too fast a boil or too little water can toughen the steak or leave the centre undercooked, so the cook should keep the water steadily simmering and check that the meat is tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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