vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Batter for Roasting Meat
From Consult me, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 45. The excerpt below is the record exactly as published.
three eggs ; flour a cloth that has been wet, or butter a basin, and put the batteglnto it ; tie it tight, and plunge it into ooiling water, the bottom upwards. Boil it an hour and a half, and serve with plain butter. If approved, a little ginger, nutmeg, and lemon-peel may be added. Serve with sweet sauce. BATTER PUDDING WITH MEAT. — Make a batter with flour, milk and eggs ; pour a little into the bottom of a pudding dish ; then put seasoned meat of any kind into it, and a little shred onion : pour the remain- der of the batter over it ; bake in a slow oven. BATTER, to be used with all sorts of roasting meat. — Melt good butter
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