Meat Pudding

Ingredients

• One pound fine-chopped lean beef
• 1 pound fine-chopped veal
• y^ pound fine-minced larding pork
• 1 tablespoon' ful salt
• 1 teaspoonful pepper
• Ys teaspoonful Butmeg
• 3 well-beaten oggs
• ^ ounces stale bread
• 1 grated onion
• 1 tablespoonful butter

Method

1. 1

   Soak bread in cold water for 10 minutes, press out water.

2. 2

   Melt butter, add bread, stir and cook for 5 minutes.

3. 3

   Mix with other ingredients, butter a pudding form, sprinkle with breadcrumbs, pack mixture firmly, cover tightly, and boil in water for 2 hours.

4. 4

   Serve with various sauces and vegetables.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 174. The excerpt below is the record exactly as published.

Meat Pudding. — One pound fine-chopped lean beef, 1 pound fine-chopped veal, y^ pound fine-minced larding pork, 1 tablespoon' 260 MEATa f ul salt, 1 teaspoonful pepper, Ys teaspoonful Butmeg, 3 well-beaten oggs* ^ ounces stale bread, 1 grated onion; soak the bread in cold water 10 minutes, inclose it in a towel and press out all the water. Melt 1 tablespoonful butter in a saucepan, add the bread, stir and cook 5 minutes, then remove. When cold mix it with the above-named ingredients, butter a pudding form, sprinkle it with bread crumbs, put in the preparation, pack it down firmly ; close the form tightly, set it in a vessel with boiling water to reach one third up the form, cover and boil 2 hours. When ready to serre turn the pudding on to a dish, and serve with either mushroom, anchovy, tomato, caper, HoUandaise, or horseradish sauce. Serve mashed potatoes and any kind of vegetables in season with it Smoked Beef Tongue^ Boiled. — If the tongue is very dry soak it over night in cold water ; in the morning place over the fire with cold water, and boil slowly till done ; leave it in the liquor till cold. Take it out, remove the thick skin, cut the tongue in thin slices, arrange neatly on a dish, and garnish with parsley or scoped horseradish, and serve for tea or lunch. Beef Tongue h la Financidre. — Place a well-washed fresh beef tongue in a soup kettle, add some soup bones and, if handy, a shank of veal, set the kettle over the fire ; as soon as it boils add 1 tablespoonful salt,

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