Mutton Pudding

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)

Pudding

mutton steaks ↝ Beef, tenderloin steak, raw [Beef Products]

Potato Batter

potatoes boiled and pressed through a colander, and mixed with milk and an egg ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
milk ↝ Milk, NFS [Milk, reduced fat]
an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Alternative Batter

flour ↝ Flour, 00 [Cereal Grains and Pasta]
more egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (6)

Season as above.
Lay one layer of steaks at the bottom of the dish.
Pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg, over them.
Put the rest of the steaks and batter.
Bake it.

Alternative Batter Notes

Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.

Original Text

Mutton Pudding.

Season as above. Lay one layer of steaks at the bottom of the dish, and pour a batter of potatoes boiled and pressed through a colander, and mixed with milk and an egg, over them: then putting the rest of the steaks, and batter, bake it.

Batter with flour, instead of potatoes, eats well, but requires more egg, and is not so good.

Notes

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