Pork Pudding

Ingredients

• a lean piece of pork
• an onion or two
• a leaf of sage
• a slight sprinkling of sage, pepper, and salt
• a slight sprinkling of sage, pepper, and salt
• a dusting of flour

Method

1. 1

   Get a lean piece of pork, which cut from the bones into well-shaped pieces.

2. 2

   Put the bones on to stew with an onion or two, and a leaf of sage which has been previously scalded, or a very fine sprinkling of dried sage.

3. 3

   Have a well-greased basin ready lined with a light suet crust, into which place the pieces of pork, adding an onion finely chopped, and another very slight sprinkling of sage, pepper, and salt.

4. 4

   Strain the liquor from the bones, and pour over; they put a dusting of flour.

5. 5

   Put the top crust on, and cover with a pudding cloth firmly tied down.

6. 6

   Then plunge into boiling water, and boil for five or six hours.

Nutrition per serving

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 13. The excerpt below is the record exactly as published.

Pork Pudding Get a lean piece of pork, which cut from the PLAIN COOKING 49 bones into well shaped pieces. Put the bones on to stew with an onion or two, and a leaf of sage which has been previously scalded, or a very fine sprinkling of dried sage. Have a well-greased basin ready lined with a light suet crust, into which place the pieces of pork, adding an onion finely chopped, and another very slight sprinkling of sage, pepper, and salt. Strain the liquor from the bones, and pour over ; they put a dusting of flour

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