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Steak and Oyster Pudding

A suet-crusted pudding containing steak pieces and fresh oysters, seasoned with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Oyster and sauce are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,233 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Steak and Oyster Pudding

Ingredients

Directions

Prepare

  1. Line a basin with suet crust.

  2. Season the steak pieces well and place them in the basin.

  3. Add the fresh oysters and the brown sauce.

  4. Cover with pastry and make a small hole in the center.

Steam and serve

  1. Steam for 2.5 hours.

  2. Carefully turn out the pudding.

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. Oyster + saucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rump steak
Provides the main meat, which becomes tender during long, gentle steaming.
Fresh oysters
Adds a briny, savoury flavour that pairs with the beef.
Brown sauce
Adds savoury depth and colour to the filling juices.
Suet crust
Forms a rich, sturdy pastry casing that holds the filling during steaming.

The step that matters

Steam for 2.5 hours. Steaming must be gentle and sustained so the tough rump steak breaks down and becomes tender. Too little time or a hard boil leaves the meat chewy and can make the crust soggy or uneven.

“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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