Pudding, Roll

Ingredients

• one pound of flour
• a quarter of a pound of bread-crumbs
• half a pound of relied and rubbed suet
• one teaspoonful of baking powder
• water sufficient to make it into not too stiff a paste
• a layer of minced Australian seasoned with pepper and salt
• one shallot finely minced
• a quarter of a pound of minced ham or bacon

Method

1. 1

   Make a crust, roll it out, spread with the meat mixture, roll up, tie in a cloth, and boil for one and a half hours.

2. 2

   Turn out, garnish with parsley, and serve with thick brown gravy.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1988. The excerpt below is the record exactly as published.

Pudding, Eoll. Make a crust of one pound of flour, a quarter of a pound of bread-crumbs, half a pound of relied and rubbed suet, one tea-spoonful of baking powder, and water sufficient to make it into not too stiff a paste. Eoll it out half an inch thick, and spread over it a layer of minced Australian seasoned with pepper and salt, one shallot finely minced, and a quarter of a pound of minced ham or bacon, all mixed thoroughly together. Let this be spread on the paste half an inch thick, then roll up as for a jam roll, tie in a wetted and floured cloth, and boil one hour and a half ; turn out, garnish with parsley, and servo thick brown gravy over the pudding. 12. Pudding (au Gratin). Mix well together one pound of flour, half a pound of bread-crumbs, one tea-spoonful of baking powder

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