Salt Pork or Beef Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

crust

dripping or mutton suet if you have have it, shred fine ↝ Beef, variety meats and by-products, suet, raw [Beef Products]

filling

a piece of salt pork or beef, which has been twenty-four hours in water ↝ Pork, cured, salt pork, raw [Pork Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]

for pudding

mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

Instructions (9)

Make a good crust with the dripping or mutton suet if you have it, shred fine.
Make a thick crust.
Take a piece of salt pork or beef, which has been twenty-four hours in water.
Season it with a little pepper.
Put it into this crust.
Roll it up close.
Tie it in a cloth.
Boil it; if about four or five pounds, boil it five hours.
And when you kill mutton, make pudding the same way, only

Original Text

MAKE a good crust with the dripping or mutton suet if you have have it, shred fine; make a thick crust, take a piece of salt pork or beef, which has been twenty-four hours in water, season it with a little pepper, put it into this crust, roll it up close, tie it in a cloth, and boil it; if about four or five pounds, boil it five hours.
And when you kill mutton, make pudding the same way, only

Notes

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