Goose Giblet Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
for the pudding
for the giblets
for assembly
Instructions (11)
  1. Whilst the blood of your goose is warm, put in a tea-cupful of groats to swell.
  2. Grate the crumb of a penny loaf and pour a gill of boiling milk on them.
  3. Shred half a pound of beef suet very fine.
  4. Chop two leeks and four or five leaves of sage small.
  5. Mix the groats, loaf crumb, suet, leeks, sage, three yolks of eggs, pepper, salt, and nutmeg together.
  6. Season the giblets very well with pepper and salt.
  7. Lay the seasoned giblets round a deep dish.
  8. Put a pound of fat beef over the pudding in the middle of the dish.
  9. Pour in half a pint of gravy.
  10. Lay on a good paste.
  11. Bake it in a moderate oven.
Original Text
WHILST the blood of your goose is warm, put in a tea-cupful of groats to swell, grate the crumb of a penny loaf, and pour a gill of boiling milk on them, shred half a pound of beef suet very fine, chop two leeks, and four or five leaves of sage small, three yolks of eggs, pepper, salt, and nutmeg to your palate, mix them all up together, have ready the giblets seasoned very well with pepper and salt, and lay them round a deep dish, then put a pound of fat beef over the the pudding in the middle of the dish, pour in half a pint of gravy, lay on a good paste, and bake it in a moderate oven.
Notes
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