KENTISH SUET PUDDING

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Time
Cook: 120 min Total: 120 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Mix flour, suet, salt, and pepper into a smooth paste with one well-beaten egg, and a little cold milk or water.
  2. Make it into the shape of a paste-roller.
  3. Fold a floured cloth round it, tie the ends tightly.
  4. Boil it for two hours.
Serving suggestions
  1. In Kentish farmhouses, and at very plain family dinners, this pudding is usually sent to table with boiled beef, and is sometimes cooked with it also.
  2. It is very good sliced and broiled, or browned in a Dutch oven, after having become quite cold.
Original Text
KENTISH SUET PUDDING. To a pound and a quarter of flour add half a pound of finely minced beef-suet,[145] half a teaspoonful of salt, and a quarter one of 408pepper; mix these into a smooth paste with one well-beaten egg, and a little cold milk or water; make it into the shape of a paste-roller, fold a floured cloth round it, tie the ends tightly, and boil it for two hours. In Kentish farmhouses, and at very plain family dinners, this pudding is usually sent to table with boiled beef, and is sometimes cooked with it also. It is very good sliced and broiled, or browned in a Dutch oven, after having become quite cold. 145.  A very common fault with bad and careless cooks is, that of using for paste and puddings suet coarsely chopped, which is, to many eaters, distasteful to the last degree. Flour, 1-1/2 lb.; suet, 1/2 lb.; salt 1/2 teaspoonful; half as much pepper; 1 egg; little milk or water: boiled 2 hours.
Notes
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