Veal and Macaroni Pudding

Ingredients

• as much veal (free from bone) as will about three-parts fill the pudding-basin
• half a pound of bacon
• the veal kidney or part of it
• the sweetbread
• a few oysters or mushrooms
• as much macaroni as will fill the vacant space
• half a teacupful of stock or water
• a dessert-spoonful of lemon-juice
• good suet pastry

Method

1. 1

   Cut veal into small pieces, season with pepper and salt.

2. 2

   Soak macaroni in lukewarm water for 30 minutes.

3. 3

   Line pudding-basin with pastry, layer meat and macaroni, sprinkle with lemon and mace, add stock and lemon juice.

4. 4

   Cover with pastry, tie in cloth, boil for about 2 hours.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2096. The excerpt below is the record exactly as published.

Veal and Macaroni Pudding.— Take as much veal (free from bone) as will about three-parts fill the pudding-basin it is intended to use. When fortune is favourable, half a pound of bacon, the veal kidney or part of it, the sweetbread, or a few oysters or mushrooms, may be added to the veal. Cut the meat into smaU neat pieces, and season Avith pepper and salt. Break into one-inch lengths as much macaroni as will fill the vacant space in the pudding-basin, and soak these in lukewarm water for half an hour. Line the pudding- basin with good suet pastry. Fill it with layers of meat and macaroni, and sprinkle grated lemon and powdered mace between the layers. Add half a tea-cupful of stock or water for gravy and a dessert-spoonful of lemon-juice

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