Goose Pudding

Ingredients

• ½ lb. scraps of bread
• 1 large or 2 small onions (previously boiled)
• 14 oz. flour
• teaspoonful powdered sage
• ¼ oz. dripping
• 2 tablespoonfuls milk
• teaspoonful salt
• pinch of pepper

Method

1. 1

   Soak the bread for an hour in cold water; pour off the water; bruise the bread with a fork till it is smooth.

2. 2

   Chop the onion; mix all the ingredients well together except 1 oz. of dripping.

3. 3

   Grease a baking tin; place the mixture in it, and put the rest of the dripping in small pieces on the top.

4. 4

   Bake in the oven for half an hour.

5. 5

   If there is no oven, put the tin on a hot hob or girdle for twenty minutes, then brown before the fire.

6. 6

   Turn out of the tin and cut into four or six pieces.

7. 7

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 42. The excerpt below is the record exactly as published.

Goose Pudding. — Required : % lb. scraps of bread; 1 large or 2 small onions (previously boiled) ; 14 oz. flour ; teaspoonful powdered sage ; i{4 oz. dripping ; 2 tablespoonfuls milk ; teaspoonful salt ; x pinch of pepper. 90 CHEAP DISHES WITHOUT MEAT. Soak the bread for an hour in cold water ; pour off the water ; bruise the bread with a fork till it is smooth. Chop the onion; mix all the ingredients well together except i oz. of dripping. Grease a baking tin ; place the mixture in it, and put the rest of the dripping in small pieces on the top. Bake in the oven for half an hour. If there is no oven, put the tin on a hot hob or girdle for twenty minutes, then brown before the fire. Turn out of the tin and cut into four or six pieces. Serve hot or cold. Savoury Rice.— Required: 2 oz. rice; 1 large or 2 small onions (previously boiled); Y oz. dripping; Yz pint pot liquor; % teaspoonful salt; ]/ teaspoon- ful pepper. Wash the rice; burst it; pour away the water. Chop the onion ; add it, the pepper, salt, and liquor to the rice; simmer for a quarter of an hour till the rice is quite tender. Place on a dish ; put the drip- ping in small pieces on the top ; brown in the oven or before the fire. Serve hot. Rice and Cheese. — Required: 2 oz. whole rice; 1 oz. grated cheese; 1 oz. dripping; about 1^ gill skim milk ; 1 pinch of salt ; 1 pinch of pepper. Wash the rice; burst it; strain off the water. Place the milk, pepper, and salt in the pan with the rice ; simmer for a quarter of an hour till the rice is quite tender ; the mixture should not be so moist as for a pudding. Spread a thin layer of the rice on a flat dish ; sprinkle half of the cheese over it; add the remainder of the rice, then the rest of the cheese over that Place the dripping on the top in small pieces, and brown before the fire or in the oven ; if browned in the oven, a little dripping should be placed at the bottom of the dish to prevent the rice and milk burning. Serve hot. CHEAP DISHES WITHOUT MEAT. 91 Sweet Rice Croquettes. — Required: 1 teacup- ful of rice ; % lb- bread crumbs ; 2 oz. sugar ; a small piece of lemon-rind ; 1 pint milk ; 1 egg ; frying fat. Wash the rice well ; put it into a small saucepan ; cover with cold water, and bring to the boil. _ When the water has been absorbed, add the lemon-rind and pour in the milk by degrees; simmer till quite soft and almost dry, stirring the rice very often. Add the sugar ; mix well ; remove the lemon-rind ; put the mixture on a plate to cool. Flour a corner of a board or table ; form the rice into small shapes, and roll each in flour. When all the shapes are ready, break the egg on a plate, beat it with a fork ; brush each piece with the egg ; cover with bread crumbs ; fry. When sufficiently cooked, place them on paper to dry; then pile them on a dish, dredging them over with white sugar. Savoury Rice Croquettes. — These are made in the same way as sweet croquettes, only the rice is cooked in water or stock instead of milk, and grated cheese or onions boiled and chopped added in place of sugar. Savoury Potatoes. — Required: x lb. boiled potatoes; i}4 oz. grated cheese; 1 oz. dripping or butter ; 1 gill cold milk ; ^ teaspoonful salt ; 1 pinch pepper. Mash the potatoes (cold potatoes will do) till no lumps remain. Add the salt, pepper, milk, and half of the cheese ; mix well. Place the potatoes smoothly in a small greased pie dish, sprinkle the remaining cheese on the top, also the dripping in small pieces ; bake in a brisk oven or before the fire for a few minutes till it is a golden colour. If it is possible to add on the top a little gravy from any roast meat, it will be found an improvement. Serve very hot. 92 CHEAP DISHES WITHOUT MEAT. Fat Brose. — Required: 2 tablespoonfuls oatmeal; x y2 oz. dripping ; about 2 gills boiling water ; 1 pinch salt. Put the oatmeal, salt, and dripping in a basin; stir the boiling water in gradually ; put the mixture in a pan on the fire, and boil for about ten minutes. A pinch of pepper may be added, and a chopped onion (previously boiled). Peas Brose. — Required: 2 tablespoonfuls peas- meal ; 1 pinch of salt; about \ l/2 gills boiling water. Put the meal and salt in a basin ; stir the boiling water in gradually ; put the mixture in a pan on the fire, and boil for five minutes. Fat Peas Brose. — Required: 2 tablespoonfuls peasmeal ; 1 ]/2 oz. dripping ; about 1 gill boiling water ; 1 pinch salt. Prepare and cook in the same way as Fat Brose. Boil for five minutes. Macaroni Cheese. — Required: y lb. macaroni; 2 oz. grated cheese ; y pint of milk ; 2 quarts hot water; iy oz. dripping or butter; 1 oz. flour; y2 teaspoonful salt. Break the macaroni into small pieces ; put them into a saucepan of hot water ; leave the pan un- covered, and boil fast for half an hour; strain off the water. Melt 1 oz. dripping

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