Meat-and-Bread-and-Butter Pudding

Ingredients

• a large pudding-basin
• any kind of fresh Meat
• finely-chopped onion
• parsley
• mixed herbs
• salt
• pepper
• grated nutmeg
• three eggs
• A table-spoonful of flour
• 1 teacupful of gravy or broth
• 2 table-spoonfuls of milk

Method

1. 1

   Butter the basin and line with bread-and-butter slices.

2. 2

   Layer with meat and seasoning.

3. 3

   Beat eggs with flour, gravy, and milk, pour over, soak for 10 minutes, then steam for 1.5 hours.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 483. The excerpt below is the record exactly as published.

Meat-ancl-Bread-and-Butter Pudding.— Butter a large pudding-basin, and line it with thin slices of hread-and- butter, lay over them a slice or two of any kind of fresh Meat, seasoning with finely-chopped onion and parsley, mixed herbs, salt, pepper, and grated nutmeg. Proceed as before until the basin is full of alternate slices of bread- and-butter and Meat, putting a small quantity of the season- ing between the layers. Beat three eggs together with A table-spoonful of flour, 1 teacupful of gravy or broth, and 2 table-spoonfuls of milk

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