Goose Pudding

Ingredients

• 1 lb. scraps of Bread
• 1 tablespoonful Flour
• pinch of Pepper
• pinch of Salt
• Dripping size of egg
• teaspoonful Sage
• 2 tablespoonfuls Milk

Method

1. 1

   Soak bread with boiling water and drain well.

2. 2

   Add dry ingredients and milk.

3. 3

   Place mixture in a well-greased tin, shred dripping over the top, and bake for 20 minutes.

4. 4

   Cut into squares and serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 75. The excerpt below is the record exactly as published.

Goose Pudding. i lb. scraps of Bread, tablespoonful Flour, pinch of Pepper and Salt, Dripr ping size of egg, teaspoonful Sage rubbed down, 2 tablespoonfuls Milk. Soak bread with boiling water, and drain well ; add dry ingre- dients, then milk. Place mixture in well-greased tin ; shred the drip^ ping over the top, and bake 20 minutes. Cut in squares, and servo hot or cold. Rice, with Cheese. Wash a small cupful of rice, and boil it in water until tender. Strain, and add about i pint of milk, a little bit of butter, pepper, and salt. Simmer for a little while, until the rice and milk are blended. Meanwhile, grate 2 or 3 oz. cheese. Grease a pie-dish well with butter, and lay the rice and cheese in alternate layer's, sprinkling cheese on, the top, also a few pieces of butter cut in shreds. Put in the oven until nicely brown, and serve very hot. Rissoles. 1 Potato of middle size-, 1 small Onion, a little Parsley, 2 tablespoonfuls Bread Crumbs, ^ teaspoon Pepper and Salt, mixed; J oz. Butter, ^ tea- spoon Marjoram and Winter Savoury, mixed; and 1 Egg. Boil and bi'uise potato. Boil egg hard and onion soft- Make 8 balls. Boll in egg and bread crumbs, and cook in a little butter either in oven or over fire. Serve with brown sauce, in which is a very little ketchup. Bread and Cheese Rissoles. 1 breakfastcupful Brown Bread Crumbs, 1 do. Grated Cheddar Cheese, a little chopped Parsley, and 1 Egg. Mix all with the beaten egg, form into balls, and fry in boiling fat for about 10 minutes, or steam with a little milk and no parslev for 1 hour and turn out, 74 TRIED FAVOURITES COOKERY BOOK. / Savoury or Entree. Take | lb. tomatoes, J lb. macaroni, 2 oz. Cheddar cheese, and a little butter ; season with pepper and salt to taste. Stew the tomatoes well, and boil the macaroni till soft. Stir the ingredients well together and serve. Sprinkle chopped parsley over all Savoury Pie. 1 oz. each of Carrot, Turnip, Celery, Cauliflower, and Mushrooma (or any other Vegetable in season, such ag Vegetable Marrow, Cucumber, Spin- ach, or Beetroot), 2 tablespoonfulg Salad Oil, 1 gill Water, 1 dessertspoon- ful finely chopped Parsley, 1 Shallot, finely chopped; i tablespoonful Tapiooa, steeped in 1 gill cold Water, Pepper and Salt. Cut vegetables in small pieces ; peel and slice mushrooms. Put in pan with salad oil and water. Put on lid, and stew slowly 10 minutes. Put in pie^dish with parsley and shallot, pepper and salt, and pour over the tapiooa, which has now become quite soft, and absorbed all the water. Allov to get cold, and then cover pie with plain or rough puff pastry. Make 3 slits in top of pie, to allow steam to escape. Decorate, and brush over with beaten egg. Bake in good oven 1 hour. Place 2 sprigs of parsley on pie, and serve. Savoury Pie. Pare several potatoes and slice 2 or 3 onions ; place these in a buttered pie-dish in layersi, with a little well-steeped tapioca, pepper, salt, and powdered sage upon each, also mushroom powder or fresh mushrooms. Slices of cold omelet may be inserted. Cover with a plain crust, and keep the bottom of the pie supplied with hot water while baking. Savoury Puciding^. 1 breakfastgupful Bread Crumbs, 2 Eggs, 1 middle-sized Onion boiled and shred fine, 1 teaspoonful Parsley shred fine, a little Butter, and sufficient Milk or Cream to make a light mi.vture, a little Pepper and Salt. (Must be seasoned well.) Beat the eggs, then mix all well together. Butter some cups, into which pour the mixture, only half filling them, and bake in the oven for about 20 or 30 minutes. Serve with broavn, sauce. Savoury Shape. Moisten \ lb. brown bread ciaimbs with 1 breakfastcupful boiling milk, I- lb. blanched celery cut down and well washed, 4 eggs well beaten, ^ dozen best French plums stoned and out finely, 2 oz. melted butter, a pinch of salt

Cook this with the app: pantry check, scaling, and the assistant.