Mutton Pudding

Name: Mutton Pudding
Yield: 6 servings
Ingredients: Prepare some mutton as for mutton pie; season with salt, pepper, chopped parsley, shallots, and thyme; make a layer of meat and one of sliced potatoes; moisten with a little mutton broth if possible

From Practical household cookery, 1891

Serves 6

Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 155. The excerpt below is the record exactly as published.

MUTTON PUDDING. line a basin with paste, made as for beefsteak and oyster pudding Prepare some mutton as for mutton 352 PRACTICAL HOUSEHOLD COOKERY. pie (No. 691), or if preferred, cut part of a leg of mutton into thick 8oollops; season with salt, pepper, chopped parsley, shalots, and thyme ; make a layer of meat and one of sliced potatoes ; moisten with a little mutton broth if possible

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