Meat Pudding

Ingredients

• 6 ozs. flour
• 3 ozs. finely chopped suet
• a pinch of salt
• enough water to form a stiff paste

Method

1. 1

   Prepare a suet crust with the ingredients.

2. 2

   Roll out the paste on a well-floured board.

3. 3

   Line a well-greased basin with some of the paste.

4. 4

   Fill up with beef, prepared in the same way as directed for steak and kidney pie, or, if preferred, wrap an oyster in each slice of meat instead of the kidney; add enough water to come half-way up the basin.

5. 5

   Roll out the remainder of paste and trimmings, and cover the pudding with it.

6. 6

   The edges of the paste lining must of course be wetted before the top crust is put on; press the edges firmly together, cover the pudding with a cloth, previously dipped in hot water and sprinkled with flour, tie the pudding cloth securely, and boil for about 3 hours.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 11. The excerpt below is the record exactly as published.

a pinch of salt ; shred the dripping and rub it lightly into the flour; work into a firm paste with cold water, which should be added by degrees. Turn paste on a floured board, and roll out rather thin. Cut the paste in rounds, put a spoonful of the meat and potato mixture in the centre, wet the edges, and join neatly together ; place on a greased baking tin, and bake in a hot oven for about fortv. minutes. 48. IRISH STEW. 1^ lb. potatoes i lb. neck of mutton (scrag eud) ^ lb. onions Pepper and Salt i pint water Wash and peel the potatoes, and slice one half of them; peel and slice onions; cut the meat into neat pieces. Place half the potatoes at the bottom of the saucepan, lay the meat and onions on them, season with salt and pepper, add the water, and lay the remainder of the potatoes on the top. Cover up closely, and simmer for about one hour and a half. 49. 1 lb. flank of mutton 2 lbs. potatoes 1 pint water Salt and pepper HOTCH-POTCH. 1 turnip 1 carrot 1 onion Wash and peel the potatoes and cut them into quarters ; THE EXHllilTIOiN COOKERY BOOK. 29 peel the turnip, cut it in slices j scrape the carrot and cut it in slices, peel and mince the onion. Cut the mutton into small pieces, put a little of it into the saucepan, then a layer of potatoes, onion, carrot, and turnip ; add pepper and salt to taste, then some more mutton, till all is in. Add the water, and simmer gently for about two hours. 50. HARICOT MUTTON. 5 lb. neck of mutton (scrag end) 1 turnip 1 oz. dripping 1 tablespoonful flour 1 tablespoonful of Bovril 2 small carrots 1 small onion, or 3 or 4 button onions Salt and pepper Cut the meat into neat pieces, trim off some of the fat, melt the dripping in a saucepan, and fry the meat so as to brown it on both sides. Take out the meat and put it on a plate. Have the vegetables prepared and cut into neat short pieces. Fry the onion in the fat for a few minutes, take out and put with the meat; then stir the flour into the fat, and fry a nice brown, dilute with three quarters of a pint of water and a tablespoonful of Bovril. Stir till it boils, skim carefully, put in the meat and vegetables, season to taste, and cook gently until tender. It will take from ij to i|- hours. Before serving be very careful in skimming off the fat. 51- J lb. sausages 4 ozs. butter 1 pincb of oalt A little beaten egg SAUSAGE ROLLS 8 ozs. flour 1 teaspoonful Paisley flour (B. and P.'’s ) Steep the sausages in boiling water for a few minutes and let them cool. Make a short crust paste by mixing the butter into the flour ; rub lightly with the finger tips, THE EXHIBITION COOKERY BOOK. add : the Paisley flour and a pinch of salt, and enough water to make a stiff paste. Roll it out on a floured board about one-eighth of an inch thick, and cut out into square pieces. Skin the sausages, and cut them into halves lengthways. Put half of sausage on each square of paste, wet the edges,- and fold the paste over, thus giving it the shape of a roll ; press the edges together, mark the paste with the back of .knife Place the rolls on a baking sheet, blush them over with egg, and bake for about half an hour. 52. STEAK AND KIDNEY PIE. 1 lb. rump or buttock steak Kidney 4 ozs. butter • - 1 pinch, of salt 8 ozs. flour 1 teaspoonful Paisley flour (B. and P.'s) A little beaten egg j Make a paste crust as directed in the foregoing recipe. Cut about a pound of rump or buttock steak into thin slices, dip each slice into a mixture of flour, salt, and pepper, and roll a slice of kidney and a tiny piece of fat into each slice of beef. Place them in a pie-dish, pour in enough water or stock to come half way up the dish wet the edges of the dish, and line with a strip of paste; brush the edge of the crust with egg, milk, or water, and place on a cover of paste. Make a small incision in the centre of the paste, and decorate with a few fancifully cut leaves of paste. Brush over with beaten egg-yolk, and bake for about hours.-, Veal and ham, pigeon, and rabbit pies are made in the same manner. Hard boiled eggs cut into quarters or slices can be used with the filling ingredients if liked. A rough puff or flaky crust is eminently suitable for all kinds of meat pies. THE EXHIBITION COOKERY BOOK. 31 53. MEAT PUDDING. Prepare a suet crust with 6 ozs. flour, 3 ozs. finely chopped suet j a pinch o£ salt, and enough water to form a stiff paste

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