MUTTON PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 180 min Total: 180 min
Yield
6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Cut the meat into rather thin slices, and season them with pepper and salt
  2. Line the pudding-dish with crust
  3. Lay in the meat, and nearly, but do not quite, fill it up with water
  4. When the flavour is liked, add a small quantity of minced onion
  5. Cover with crust, and proceed in the same manner as directed in recipe No. 605, using the same kind of pudding-dish as there mentioned
Original Text
MUTTON PUDDING. 735. INGREDIENTS.—About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked). Mode.—Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe No. 605, using the same kind of pudding-dish as there mentioned. Time.—About 3 hours. Average cost, 1s. 9d. Sufficient for 6 persons. Seasonable all the year, but more suitable in winter.
Notes
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