Pork Pudding

Ingredients

• a well-buttered basin with good suet crust
• double the weight of pork
• that of sausage meat
• a little pepper
• a little salt
• a chopped onion
• half a dozen sage-leaves finely shred
• two or three spoonfuls of gravy made from the trimmings

Method

1. 1

   Line a well-buttered basin with good suet crust.

2. 2

   Fill it with alternate layers of pork cut into neat slices and pork sausage meat, allowing double the weight of pork to that of sausage meat.

3. 3

   Add pepper, salt, chopped onion, sage, and gravy.

4. 4

   Cover, fasten edges securely, tie in a floured cloth, plunge into boiling water, and boil until done (about two and a half hours).

5. 5

   Turn out carefully and serve on a hot dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1292. The excerpt below is the record exactly as published.

Pork Pudding. — Line a well-buttered basin with good suet crust. Fill it with alter- nate layers of pork cut into neat slices and pork sausage meat, and allow double the weight of pork to that of sausage meat. Put a little pepper and salt, a chopped onion, and half a dozen sage-leaves finely shred with the moat, and add two or three spoonfuls of gravy^ made from the trimmings

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