Cassell's dictionary of cookery

Before using them, cover with buttered paper, and broil over a clear fire ; serve very hot on a dish covered with a napkin. If more convenient, the flesh of roast pheasants, partridges, hares, or veal, may be used instead of roast fowl. Time, about twenty-five minutes to broil the puddings. White Puddings (another way).— Take eight ounces of beef suet, eight ounces of oatmeal, one ounce and a half of onion shred very small, an eighth of an ounce of salt, an eighth of an ounce of ground black pepper ; mix these ingredients thoroughly without water, and tie hard up in a cloth. Boil for an hour and a half slowly in an open goblet, keeping it always under water, which must be boiling when the pudding is put in. White Puddings, Sweet.— Shred finely half a pound of fresh pork kidney fat, put it into a bowl, and mix with it a pinch of salt, four ounces of flour, four ounces of powdered WHI ( 1115 ) WHI white sugar, four ounces of currants cleaned and picked, two ounces of ground rice, a tablespoonful of candied lemon-peel, and the same quantity of candied orange-peel, both chopped small, an ounce of sweet and four bitter almonds blanched and chopped, and a little grated nutmeg. Mix the dry ingredients thoroughly, moisten with a quarter of a pint of new mUk, and bind the mixture together -with two wellwhisked eggs. Beat the pudding with a wooden spoon for twenty minutes, put it into wellcleaned skins, and be careful to leave room for the mixture to swell. Tie the ends securely, put the puddings into boiling water, and boil gently until done enough. Before serving them remove the skins. If liked, the puddings may be put aside and kept for a while before being used. They must then be hung separately in a cool situation, and boiled for a short time, to heat them, before serving. Time to boil the puddings, about two hours and a half; when boiled the second time, a quarter of an hour will be sufficient. Probable cost, Is. 3d. Sufficient for six or eight persons. White Roux. — Dissolve a pound of fresh butter in a saucepan over a slow fire ; skim it thoroughly, and pour the pure oily part into a clean saucepan, leaving behind the thick curd at the bottom. Stir into it very gradually one pound of well-dried flour, and stir it over a very gentle fire till it is thoroughly baked but not at all browned. The more slowly it is done the better, but care must be taken that it does not acquire the least colour. Put it into a small jar for use ; it will keep for some time. Sufficient, a tea-spoonful will thicken half a pint of gravy. White Sauce. — Take any quantity of white stock [see Stock, White) free from fat and sediment, put it into a saucepan, and when it is warm stir into it a sufficient quantity of white thickening or white roux {see White Roux). Stir it over the fire till it begins to boil, then draw it to the side, and let it simmer very gently till it has thrown up all its grease. Skim frequently and carefully ; when the scum ceases to rise strain the sauce into a basin through a sieve, and it will be fit for use.