Bacon Roll-pudding

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Boil a pound of fat bacon for half an hour, and then cut it up into thin slices.
  2. Peel six apples and one onion, and cut them in slices.
  3. Make two pounds of flour into a stiff dough, roll it out thin.
  4. Lay the slices of bacon out all over this dough.
  5. Spread out the slices of apples and the slices of onion upon the slices of bacon.
  6. Roll up the paste so as to secure the bacon, etc., in it.
  7. Place the bolster pudding in a cloth, tied at each end.
  8. Let it boil for two hours in a two-gallon pot, with plenty of water.
Original Text
No. 65. Bacon Roll-pudding. Boil a pound of fat bacon for half an hour, and then cut it up into thin slices. Peel six apples and one onion, and cut them in slices. Make two pounds of flour into a stiff dough, roll it out thin; first lay the slices of bacon out all over this, and then upon the slices of bacon spread out the slices of apples and the slices of onion; roll up the paste so as to secure the bacon, etc., in it; place the bolster pudding in a cloth, tied at each end, and let it boil for two hours in a two-gallon pot, with plenty of water.
Notes
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