Dear members, it was a sad day when I realized I had marked delete to our Beef Pudding, so I have had to reissue it and hope I have copied it from memory as best as I can to recall the wording.
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Well my dears,

I was visiting with my sister who is cook at The Big House at Dalesford, up at Staffordshire, where she come across this delicious beef steak pudding, she presents to her employers. I was telling her about how we bought ourselves pudding moulds to present at table. My Gladys and me, we had the leftovers and I had to share the reciept with my ladies here in the village.

Please join me in preparing a sumtuous delacay and say welcome to early Spring for our residents of Amberleigh. Aren't the daffs wonderful all up the long lawn to the Great Hall?

From Mrs Lawson

Kitchen at Comely Hall,

Staffordshire Beef Steak Pudding

Prepare some fine steaks (recipe below). Lay a little potato paste (recipe below) into bottom of pudding basin, then put in prepared steaks (reserving any liquid to serve with pudding for gravy), and season very well, salt pepper, a sprig of rosemary or fresh herbs. Pour the remainder of the potato batter over top of steak smooth down with fork tines and dot with butter, and bake it til the paste be hot through the centre and the colour on top be a light brown and firm to the touch. Heat and thicken the reserved gravy in the stewpan to pour over the pudding and serve immediately.

Beef Steak preparation: Beat beef steaks with rolling pin, cut into lengths, flour and season with sault and peper, anchovy and mace, then fry with sliced onions of a fine light brown; Lay the cut steaks in a stewpan, and pour as much boiling water over them as will serve for sauce: Stew them very gently half an hour, add a spoonful of ketchup to liquor.

Potato Paste - Boil potatoes, pound them very fine, and add a sufficiency of butter to make the mash hold together or you may mix it with an egg. then before it gets cold, flour the board pretty well to prevent it from sticking, and roll out the thickness wanted. If it is become quite cold before it be put on the dish, it will be apt to crack.

For this swap - we will make our dish and take photos to EMAIL send to our partners, telling their character how you went about it, what worked what didn't, would you eat it again etc. Say something in your characters voice that pleases you. You will have TWO partners to send to to get to know one another a little better.

Welcome to our first recipe swap of the year, it comes from Mrs Radcliffe who was a famous cook to a Big House in Yorkshire and later opened her own establishment hotel, where her food and household hints so meticulous, that she wrote and published a book with her former employers name and emblem as authenticity and it is to this book, many have copied and altered and claimed originality, but the recipes are the same as Mrs Radcliffes in essence. This one comes from where Mrs Radcliffe must have spent time in Staffordshire.

Bon Appetite,

as always any questions please contact us. Anna, Nickalli and Jane