Plum Pudding

Ingredients

• one pound of suet
• half a pound of flour
• half a pound of breadcrumbs
• one pound of raisins
• one pound of currants
• one pound of sultanas
• two ounces of orange
• two ounces of lemon
• two ounces of citron
• two ounces of sweet almonds
• twelve bitter almonds sliced
• one ounce of mixed spice
• one teaspoonful of ginger
• ten eggs
• one teacupful of sugar
• two full wineglasses of brandy
• a little salt

Method

1. 1

   Mix all ingredients thoroughly, adding a little milk to moisten.

2. 2

   Boil for 6-7 hours, then store.

3. 3

   Before serving, boil for another 8-10 hours.

Nutrition per serving

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 41. The excerpt below is the record exactly as published.

two ounces of bacon cut in dice, and a breakfast- cupful of stock. Let this sauce cook for quite half an hour, then only put in the hare, cover the pan, and let it slowly simmer over a moderate lire for about two 100 COOKERY. hours. Hare can also be roasted whole, but it dries up easily, and should therefore be carefully watched ; moreover, for the same reason it is advisable to lard it well. When prepared in this way let the hare soak over- night in some vinegar plentifully seasoned, or, better still, in red wine. On pheasants, partridges, plovers, and other birds of the same sort there is not much to say without going into details of fancy dishes for which I have here no available space ; the simplest way, and doubtless the most delicious, because by its means all their natural flavour is retained, is to prepare them by roasting ; they all require to be tied round with bacon, or larded so as not to taste too dry ; good gravy and some carefully-prepared vegetable puree is the best accompaniment. Partridges are particularly suited to cabbages and greens of all kinds prepared according to some of the recipes given in the chapter on that subject. Before passing on to sweets, however, here is one more useful recipe. Galantine. — It can be made in two ways : first with a whole fresh fowl, turkey, etc., as the case may be, or with breast of veal as the principal foundation. If prepared in the former manner, choose a good- sized bird, bone it carefully, or have it done for you at the poulterer’s (but the operation is not a difficult one), and fill it completely as follows : Chop up all the trimmings of the fowl, together with a piece of bacon, a little veal, a few mushrooms, morels, truffles (if necessary), a few sprigs of parsley and tarragon, a little calves’ liver (or some sweetbread according as POULTRY AND GAME. 101 the occasion warrants), any remains of cold ham or tongue that may be available, the crumb of a French roll, plenty of salt and pepper, a pinch of grated nutmeg, etc. Work all this with the yolks of two or three eggs, moisten to the proper consistency with a little stock, and with this stuff the chicken or whatever bird happens to be under treatment as full as possible, always being careful to leave no empty space in the bird. Tie it round with some strips of bacon, and braise it in a well-covered saucepan in the oven, together with a little stock, an onion or two, and some cloves. When quite done, stand it aside to cool under a heavy weight, so as to thoroughly compress and amalgamate all the ingredients. Cover it with aspic jelly or mayonnaise, and serve as a supper dish with a garnish of aspic. Or if a whole fowl, etc., is not required, use up the cold remains of the same. Have a small piece of breast of veal, bone it, remove all the skin ; put aside all • the chicken, game, or turkey available for the purpose. After having taken off the skin, remove the bones, and cut it into even pieces; then make a stuffing as in the former recipe in sufficient quantity to fill the piece of veal. Arrange it in alternate layers with the chicken, then roll it all up and tie it securely into shape. Braise as above, cover with jelly when cold or with glaze, and serve. 102 COOKERY. CHAPTER XIII. PUDDINGS AND SWEETS. Plum Pudding. — Mix together in a very large earthenware pan one pound of suet, half a pound of flour, half a pound of breadcrumbs, one pound of raisins, currants, and sultanas respectively, two ounces of orange, lemon, and citron peel and sweet almonds respectively, twelve bitter almonds sliced, one ounce of mixed spice, one teaspoonful of ginger, ten eggs, the juice and chopped rind of one lemon, one teacup- ful of sugar, two full wineglasses of brandy, and a little salt

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