Salt beef also serves in the preparation of “Pressed Beef,” but, for this purpose, the breast is generally used.
After having thoroughly cooked the salted breast of beef in accordance with the procedure indicated for salt beef, cut it into large pieces of the same size as the moulds into which the meat is going to be pressed. Lay the pieces of beef one on top of another in a square or rectangular mould, and cover with a thick board, cut flush with the inside edge of the mould. Now apply pressure, either by means of a strong press or heavy weight, and leave the beef to cool under the applied pressure.
When the meat is quite cold, turn it out; trim it carefully on all sides, and glaze it, i.e., cover it entirely with a coating of rather firm, clarified gelatine, brought by means of carmine and caramel to a nice red-brown colour.
[1169—STEAK AND KIDNEY PUDDING]
Cut three lbs. of very lean beef into slices one-third inch thick.
Season these slices with salt, pepper, and nutmeg, and add a little chopped onion and parsley. Take a pudding-basin; line it with a firm layer of suet-dough (No. [1166]), and garnish the bottom and sides of the basin with the slices of beef.
In the middle put one lb. of kidney of beef, of veal, or of mutton, cut up as for tossing, and seasoned like the steaks. Moisten with just sufficient water to cover.
Now close up the basin with a layer of the same paste as that used in lining, pinching it with the latter, all round, that it may adhere thoroughly. In order to effect this with greater [388] ]certainty, the respective edges of the two layers of paste may be moistened.
This done, cover the basin with a buttered and dredged napkin, fastened on by means of string tied round just beneath the lip of the utensil. Cook for five hours, either in boiling water or in steam, and, after having removed the napkin, serve the pudding as it stands.