Pat or Marrow Pudding

Ingredients

• five well-beaten eggs
• a table-spoonful of flour
• another of bread-crumbs
• a tea-spoonful of sugar
• a pound of suet
• a pound of stoned raisins

Method

1. 1

   Make a batter with eggs, flour, bread-crumbs, and sugar.

2. 2

   Add suet and raisins.

3. 3

   Boil in a buttered mould for five hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 508. The excerpt below is the record exactly as published.

hree well-beaten eggs ; mix all together thoroughly, fiavour with nutmeg, and make up into round balls which may be baked in a buttered dish with a small quantity of good gravy, or, as is often done, wrapjied separately in a piece of pig's caul. Either way they should be of a pale brown, and cooked very slowlj-. Time: to steam mincemeat, half an houi- ; to bake, until done a pale brown. Pairy Pancies.— For this pretty, fan- ciful pastrj^ make first a good short crust (sec Crust, Short, Common). \Vhen veiy thinly and evenly rolled out, cut with a tin cutter, procured for the purpose, as many sheets of crust for the foundation of the pastry as are requii-ed ; then, with a round tm cutter of about an inch in diameter, and another of haK the si^ie, make eight rings of crust, and carefully place two — one of each size, the largest at the bottom — on the four comers of the foundation previously foi-mcd. The rings should be brushed with white of egg to make them adhere. Bake in a slow oven, as the pastry should be of a pale tint. When cold, fill each of the four rounds with differently-coloured jams or jellies. The above may also be iced with sugar, or made of almond paste, and the rings coloured according to fancy,- and fiUed with whipped cream. Pamily Soup. — Peel and slice two pounds of potatoes, two carrots, a turnip, and a middle- sized onion. Put the onion into a frying-pan with two pounds of soup beef and half a pound of lean bacon also sliced; add a small cabbage well chopped, and fry till the meat is slightly browned. Drain from the fat, put the meat and sliced vegetables into a stewpan with two quarts of water, and add, after it has simmered one hour, two quarts more of water. Skim carefully before adding the water, which should be poured in by degrees. When the potatoes are done, rub them to a smooth pulp thi-ough a colander, and when the meat has stewed three hours re- move it from the stewpan, and simmer the whole for some time longer. Strain, thicken with the potato, put the meat back cut up into small bits, and serve hot with toasted sippets. Probable cost, 6d. per quart. Sufficient for twelve persons. Pamily Soup (another way). — Put eight or ten pounds of leg of beef, the most fleshy PAN ( 207 ) PEN part, into a saucepan that will hold water in the proportion of one quart to everj^ pound of meiit. Throw in a small quantity of salt and make the ]X)t boil, and when the scum rises, clear it thoroughly off. Draw the pot aside and let the soup simmer gently throe hours, then put in all sorts of vegetables, three or four carrots, a couple of heads of celery, a small cabbage, or, if preferred, tomatoes, a bunch of herbs tied in muslin, some sliced onion fried, and, half an hour before the soup is ready, some turnip cut into small dice. If the meat be required for table, take it out when tender, which wiU be after it has stewed from four to five hours. The carrots and cabbage may be boiled whole and served with the meat. Strain the soup, and thicken with flour. Small pieces of the meat should be sent to table in the tirreen. For a small family, where so large a quantity is not reqxiired at once, this soup, made accordui gto the direc- tions just given, will be fotmd equally good the second day if only heated and not boiled. Probable cost of beef, 8d. to 9d. per poiind. Panchonettes. — Put a lining of good puff paste roimd some tartlet-pans, and fill with a custard. Make it as follows : — Beat four eggs till they are Hght, stir into them equal quanti- ties of sugar and butter, two ounces of each (the butter must be first turned back to cream), and three dessert-spoonfuls of flour. When thoroughly mixed, simmer in a well-lined saucepan until thick — the mixture should not boil — and flavour with lemon, bitter almonds, or any essence preferred. When baked, slip the fanchonettes out of the pans, and while they are cooling whisk the whites of two eggs to a froth, and stir into the froth two ounces of finely-powdered sugar, with which mixture smooth the tops of the tartlets. This icing must be set for five minutes in the oven, but care must be taken to prevent the tartlets from colouring. Send to table on a white napkin garnished with coloured jelly arranged between the tartlets and around them. Time to bake, twenty minutes. Sufiicient to fill one dozen tartlets. Parferl Paste. — Break an egg into a basin, and beat it well with a two-pronged fork, adding half a cup of water and a little salt. Stir the egg into eight ounces of fine flour ; it will form into flakes. This paste is used for soups, gravies, and ragouts. Time, a few minutes. Probable cost, 2^d. Sufiicient for three pints. Past-day Sauce. — Use for this fish broth. Blend three table-spoonfuls of flour with four ounces of good butter, put it into a stewpan with about a pint and a half of the broth, and heat it tiU it thickens, but it should not boil. Boil in some more broth an onion sliced, a head of celery, a carrot, and some parsley, and when tender pour in the butter and stew all together. Any additional flavouring may be added, and». if liked, a little lemon-juice or \'inegar^this last should be white. Strain for iise. If a brown sauce be required, the flour and butter should be browned before the broth is added, and the vegetables fried brown in butter. Time, about fifteen minutes. Probable cost, 6d. Pat or Marro^ Pudding.— Make a batter with five woU -beaten eggs, a table-spoon- ful of flour, another of bread-crumbs, and a tea-spoonful of sugar ; add a pound of suet, not chopped very fine, but quite free from sldn, and a pound of stoned raisins

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