half a pound of fat bacon cut into dice has been tossed
with a finely chopped shallot. Work the mince about for
ten minutes, then empty the contents of the frying-pan
into a mortar, and pound the mixture to a paste. IsTow
cut eight fine truffles into dice the size of a pea, melt
an ounce of butter in the frying-pan, and throw in the
truffles ; toss for a couple of minutes, and add a claret-
glassful of Madeira ; let the dice boil in this, and then
pour them with the liquor into a bowl. Yon can now pack
the pie as follows :—
Spread a layer of liver paste over the inside of eacli
bird, put a spoonful of truffles upon it, and roll the bird
up ; cut the hare into slices, and treat them in the same
way : next put a layer of the liver paste over the bottom
of the pie, dot it over with truffles, arrange the rolls of hare
meat over that, spread some liver paste over them, a few^
truffles, and some thin slices of fat bacon : next aiTange a
layer of snipe, and continue until the pie is tightly filled ;
cover the topmost layer with fat bacon, sprinkled over
with marjoram leaves✪ Game Pie, cover the pie closely and bake.
When done, pour into it a little very strong jelly (lique-
fied) made of the bones and trimmings of the game, two
sheep's feet, and the truffle liquor.
It must be here observed that raised pies should not be
made during the hot weather ; unless eaten immediately
they soon turn sour ; but they will be found capital on the
Hills, at Bangalore, and on the plains during the cold
season.
Savoury Puddings, though homely, and perhaps hardly
to be recommended for dinner parties, are, in their way,
not to be despised. The best paste for them, I think, is
one made as follows : — Chop very finely six ounces of clari-
fied suet, and dredge a little flour over it as you mince it.
Mix with it one pound of flour, a tea-spoonful of salt, and
PASTRY-MAKING, ET CETERA. 271
sufficient water✪ Savoury Pudding to make a smooth, pliant paste. Roll it
out, and it will be ready for use. A basin is the best thing
to use for the boiling : rub it well with butter, line it with
the paste rolled at least half an inch thick, close over the
top securely, tie the basin up with a cloth, and steam the
pudding slowly for three hours. To ensure success, a
pudding cannot be too slowly boiled.
A really excellent beefsteak pudding can be made by
preparing the beef as laid down for pies, viz. : —
Cut the meat into thin collops, place a thin slice of cold
cooked bacon over each collop, season this with spiced
pepper, and roll each collop up. Line the pudding basin
with paste, and fill it with layers of collops, pour in among
the collops a little strong gravy, close the paste securely
and boil for three houi's.
For BEEFSTEAK AND OYSTER PUDDING, roll an oystcr inside
each collop. For beefsteak and kidney, cut the kidney
into strips and treat them in the same way, rolling slices
of kidney and bacon inside each collop. ✪ Birds Pudding
Page 153 · 4 recipe records on this page
Presented as published in 1885. 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
half a pound of fat bacon cut into dice has been tossed with a finely chopped shallot. Work the mince about for ten minutes, then empty the contents of the frying-pan into a mortar, and pound the mixture to a paste. IsTow cut eight fine truffles into dice the size of a pea, melt an ounce of butter in the frying-pan, and throw in the truffles ; toss for a couple of minutes, and add a claret glassful of Madeira ; let the dice boil in this, and then pour them with the liquor into a bowl. Yon can now pack the pie as follows :—
Spread a layer of liver paste over the inside of eacli bird, put a spoonful of truffles upon it, and roll the bird up ; cut the hare into slices, and treat them in the same way : next put a layer of the liver paste over the bottom of the pie, dot it over with truffles, arrange the rolls of hare meat over that, spread some liver paste over them, a few truffles, and some thin slices of fat bacon : next arrange a layer of snipe, and continue until the pie is tightly filled ; cover the topmost layer with fat bacon, sprinkled over with marjoram leaves, cover the pie closely and bake. When done, pour into it a little very strong jelly (liquefied) made of the bones and trimmings of the game, two sheep's feet, and the truffle liquor.
It must be here observed that raised pies should not be made during the hot weather ; unless eaten immediately they soon turn sour ; but they will be found capital on the Hills, at Bangalore, and on the plains during the cold season.
Savoury Puddings, though homely, and perhaps hardly to be recommended for dinner parties, are, in their way, not to be despised. The best paste for them, I think, is one made as follows : — Chop very finely six ounces of clarified suet, and dredge a little flour over it as you mince it. Mix with it one pound of flour, a tea-spoonful of salt, and
sufficient water to make a smooth, pliant paste. Roll it out, and it will be ready for use. A basin is the best thing to use for the boiling : rub it well with butter, line it with the paste rolled at least half an inch thick, close over the top securely, tie the basin up with a cloth, and steam the pudding slowly for three hours. To ensure success, a pudding cannot be too slowly boiled.
A really excellent beefsteak pudding can be made by preparing the beef as laid down for pies, viz. : —
Cut the meat into thin collops, place a thin slice of cold cooked bacon over each collop, season this with spiced pepper, and roll each collop up. Line the pudding basin with paste, and fill it with layers of collops, pour in among the collops a little strong gravy, close the paste securely and boil for three houi's.
For BEEFSTEAK AND OYSTER PUDDING, roll an oystcr inside each collop. For beefsteak and kidney, cut the kidney into strips and treat them in the same way, rolling slices of kidney and bacon inside each collop.
Records on this page
Game PieSavoury PuddingBirds PuddingBeefsteak Pudding