Hunter's Bread and Meat Pudding
From Cassell's dictionary of cookery, 1892
Serves 6
Convenient for long expeditions.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 732. The excerpt below is the record exactly as published.
Hunter's Bread and Meat Pud- ding.— Take two pounds of dough made with yeast, such as would be used for bread ; or if this cannot be obtained, use a dough mixed with the white of eggs. Poll it out an inch thick. Cut two pounds of rump-steak into small pieces. Pepper and salt each piece, and season it with a vcrj- small quantity of pounded allspic
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