Lamb Pudding
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
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 803. The excerpt below is the record exactly as published.
Lamb Pudding. — ^Line a shallow, thick- rimmed basin with pastry about haK an inch in thickness, and lea.ve it half an inch over the edge. Take the large bones out of two pounds of a breast of lamb, cut it into convenient-sized pieces; season these lightly with pepper and salt, place them in layers in the pudding, and strew a table-spoonful of loose veal stuffing over each layer. Pour half a pint of water or mutton-broth over the whole, lay a pastry- cover on the top, moisten the edge, and draw it over carefully. Dip a pudding-cloth into boiling water, dredge a little flom- over, tie the basin rather loosely in it, plunge it into boiling water, and boil for an hour and a half. Let it stand two or three minutas before being turned out. Place it on a hot dish, pour hali a pint of parsley sauce
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