White Puddings. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Before using pudding bags or sheep's bladder, clean them well, soaking them 24 hours in salt and water, and changing the water several times.
  2. After cleaning the skins turn them inside out, and fill them by inserting the meat at one end (it gradually turns as you fill, so the inner side must be outside when you begin).
  3. The skins must not be quite filled, as the pudding mixture will swell in cooking.
  4. Prick the skins and boil 1 hour, then tie them in short lengths and hang them up.
  5. When wanted for use, boil them again and heat them on a gridiron.
Original Text
White Puddings. No. 1. (Lord Provost Henderson. 1880.) Ingredients: 3 lbs. fresh beef suet very finely picked and mineed, 4½ lbs. oatmeal, 3 chopped onions, pepper and salt to taste, and, if liked, a little thyme also. Ask butcher for pudding bags, or sheep’s bladder will do. Before using them clean well, soaking them 24 hours in salt and water, and changing the water several times. After cleaning the skins turn them inside out, and fill them by inserting the meat at one end (it gradually turns as you fill, so the inner side must be outside when you begin). The skins must not be quite filled, as the pudding mixture will swell in cooking. Prick the skins and boil 1 hour, then tie them in short lengths and hang them up. When wanted for use, boil them again and heat them on a gridiron. If onions are used, the pudding will not keep so well, as onions are apt to become mouldy. White puddings are served for dinner round boiled cod with potatoes and melted butter, in old Scotch houses.
Notes
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