White Puddings. No. 2. (Lady Farquhar.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Wipe skins well with a dry cloth.
  2. Fill and tie with twine.
  3. Boil all together 2 1/2 minutes.
  4. Take out and let them stand till cold.
  5. Store in dry oatmeal.
  6. When required cook slowly on a gridiron.
  7. Cut in any lengths preferred as if they were sausages.
Original Text
White Puddings. No. 2. (Lady Farquhar.) 1 lb. of oatmeal, well dried, ½ lb. fresh beef suet, 2 onions minced, pepper and salt to taste. Get skins from the butcher—wipe well with a dry cloth—fill and tie with twine. Boil all together 2½ minutes, take out and let them stand till cold. Store in dry oatmeal. When required cook slowly on a gridiron. Cut in any lengths preferred as if they were sausages.
Notes
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