Batter Pudding with Meat

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Batter

flour ↝ Flour, 00 [Cereal Grains and Pasta]
milk ↝ Milk, NFS [Milk, reduced fat]
eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Filling

seasoned meat of any kind
a little shred onion ↝ Onions, raw [Vegetables and Vegetable Products]

Optional variation

a loin of mutton ↝ Pork, loin, boneless, raw [Pork Products]

Instructions (5)

Make a batter with flour, milk, and eggs.
Pour a little into the bottom of a pudding dish.
Then put seasoned meat of any kind into it, and a little shred onion.
Pour the remainder of the batter over.
Bake in a slow oven.

Original Text

Batter Pudding with Meat.

Make a batter with flour, milk, and eggs: pour a little into the bottom of a pudding dish; then put seasoned meat of any kind into it, and a little shred onion; pour the remainder of the batter over, and bake in a slow oven.

Some like a loin of mutton baked in batter, being first cleared of most of the fat.

Notes

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