Pudding, Boiled

Ingredients

• Make a crust as for No. 11
• small pieces of cross-grain-cut mutton
• sprinkle pepper and salt
• sprinkle pepper and salt
• thinly-sliced boiled potatoes
• a tea-cupful of water or stock
• a tea-spoonful of Harvey Sauce
• a quarter of a tea-spoonful of chutnee
• a little colouring

Method

1. 1

   Roll out half an inch thick, line a buttered basin, and put in small pieces of mutton.

2. 2

   Sprinkle with pepper and salt, add boiled potatoes, and repeat layers.

3. 3

   Pour in the mixture of water or stock, Harvey Sauce, chutnee, and colouring.

4. 4

   Cover with crust, tie down with a floured cloth, and boil for an hour and a half.

5. 5

   Serve with brown gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1989. The excerpt below is the record exactly as published.

Pudding, Boiled. Make a crust as for No. 11 ; roll out half an inch thick, hne a buttered basin, and put in it small pieces of cross-grain-cut mutton, over the first layer sprinkle pepper and salt, and put thinly-sliced boiled potatoes ; repeat alternately until you have fiUed the basin, then pour in a mixture made of a tea-cupful of water or stock, a tea-spoonful of Harvey Sauce, a quarter of a tea-spoonful of chutnee, and a little colouring

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