Method : — Cut the meat in squares, or in slices and rolled as
for Meat Pie, and dip into the seasoning. Put it into a
basin or pie dish, pour the boiling water over to close the pores,
and set it aside to cool while making the paste. * Grease another
basin (II pt. size), cut off I of the paste and form the larger
piece into a ball, then roll it to twice the size of the top of the
basin, line the b^sin with it, put the meat and water in. Form
the smaller piece into a ball also, and roll it out to the size
wanted for the top, wet the edge of the lining, cover it, press
the edges together, and steam or boil from 2 to 4 hours.
N.B. — (1) Leg of beef can be used, and is quite as nourish-
ing and very much cheaper, but the pudding must then be
cooked the full 4 hours to make the meat tender.
(2)* If the boiling water were poured into the basin lined
with paste, the paste would be heavy.
34
SUET PASTRY.
Ingredients : — 10 oz. flour.
2 oz. bread crumbs.
3 or 4 oz. suet
1 small teaspoonful baking powder,
lvr gills water (about),✪ Suet Pastry
j teaspoonful salt.
Method : — Skin, shred, and chop the suet finely, flouring it
a little (do not cut it in pieces, or it will take much longer to
chop), then mix all the dry ingredients together, adding suffi-
cient water to make the paste stiff enough for rolling out.
Suet puddings are always lighter and more digestible if cooked
the full 4 hours — this does not depend so much on the size,
but is on account of the suet being a heavier fat. If dripping
were used, they would be done in half the time, see “Axioms” (4).
FRUIT PUDDING.
Ingredients : — 1 lb. fruit.
2 oz. sugar, or to taste.
Water.
Suet pastry✪ Fruit Pudding.
Method : — The general method is the same as for Meat
Pudding, but observe notes 1, 2 and 3 for Fruit Pies, page
29 ; and, in the case of the pudding, take care to keep the
sugar away from the lining of paste, for the reason given in
note (No 2).
N.B. — (1) All boiled or steamed puddings should be allowed
to cool a little before turning them out, especially those made
in this way, that is, with a lining, and filled with meat or fruit,
as they are liable to burst.
(2) Both apple puddings and pies are much improved by
making a syrup with the apple peelings (as given below) and
then poui'ing a little in the pie before serving, and for the
pudding serve separately as a sauce.
Apple Syrup : — Wash the peelings and put them into a
small saucepan, adding the pips also, as they improve the
flavour ; j ust cover with cold water, add a tablespoonful of
„ 35
brown sugar, and simmer about 1 hour, or until it is a nice
syrup.
WHOLE MEAL BREAD.
Ingredients -2 lbs. whole meal.
1 oz. German yeast or 2 tablespoonfuls of
brewer’s yeast.
1 pint tepid water, or as required.
1 small teaspoonful sugar✪ Whole Meal Bread.
1 „ ,, salt or to taste.
Method : — Proceed the same as for white bread, but do not
knead it. Let it rise about 1 hour, and then make into loaves
the size required, letting them rise \ hour, and bake in a hot
oven. Time according tp size.
N.B. — (2) More yeast is required than for white bread,
because the whole meal is heavier, and it should be made more
moist, because it swells more.
(2) The sugar is not a necessity for bread, but is good as a
test of the yeast.
Page 14 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method : — Cut the meat in squares, or in slices and rolled as for Meat Pie, and dip into the seasoning. Put it into a basin or pie dish, pour the boiling water over to close the pores, and set it aside to cool while making the paste. * Grease another basin (II pt. size), cut off I of the paste and form the larger piece into a ball, then roll it to twice the size of the top of the basin, line the b^sin with it, put the meat and water in. Form the smaller piece into a ball also, and roll it out to the size wanted for the top, wet the edge of the lining, cover it, press the edges together, and steam or boil from 2 to 4 hours.
N.B. — (1) Leg of beef can be used, and is quite as nourishing and very much cheaper, but the pudding must then be cooked the full 4 hours to make the meat tender.
(2)* If the boiling water were poured into the basin lined with paste, the paste would be heavy.
SUET PASTRY.
Ingredients : — 10 oz. flour.
2 oz. bread crumbs.
3 or 4 oz. suet
1 small teaspoonful baking powder, lvr gills water (about), j teaspoonful salt.
Method : — Skin, shred, and chop the suet finely, flouring it a little (do not cut it in pieces, or it will take much longer to chop), then mix all the dry ingredients together, adding sufficient water to make the paste stiff enough for rolling out. Suet puddings are always lighter and more digestible if cooked the full 4 hours — this does not depend so much on the size, but is on account of the suet being a heavier fat. If dripping were used, they would be done in half the time, see “Axioms” (4).
FRUIT PUDDING.
Ingredients : — 1 lb. fruit.
2 oz. sugar, or to taste.
Water.
Suet pastry.
Method : — The general method is the same as for Meat Pudding, but observe notes 1, 2 and 3 for Fruit Pies, page 29 ; and, in the case of the pudding, take care to keep the sugar away from the lining of paste, for the reason given in note (No 2).
N.B. — (1) All boiled or steamed puddings should be allowed to cool a little before turning them out, especially those made in this way, that is, with a lining, and filled with meat or fruit, as they are liable to burst.
(2) Both apple puddings and pies are much improved by making a syrup with the apple peelings (as given below) and then poui'ing a little in the pie before serving, and for the pudding serve separately as a sauce.
Apple Syrup : — Wash the peelings and put them into a small saucepan, adding the pips also, as they improve the flavour ; j ust cover with cold water, add a tablespoonful of
„ 35
brown sugar, and simmer about 1 hour, or until it is a nice syrup.
WHOLE MEAL BREAD.
Ingredients -2 lbs. whole meal.
1 oz. German yeast or 2 tablespoonfuls of brewer’s yeast.
1 pint tepid water, or as required.
1 small teaspoonful sugar.
1 „ ,, salt or to taste.
Method : — Proceed the same as for white bread, but do not knead it. Let it rise about 1 hour, and then make into loaves the size required, letting them rise \ hour, and bake in a hot oven. Time according tp size.
N.B. — (2) More yeast is required than for white bread, because the whole meal is heavier, and it should be made more moist, because it swells more.
(2) The sugar is not a necessity for bread, but is good as a test of the yeast.
Records on this page
Suet PastryFruit PuddingWhole Meal Bread