Veal Pudding

Ingredients

• about two pounds of lean veal
• a piece of butter the size of an egg
• a small sprig of thyme
• seasoning of pepper and salt
• seasoning of pepper and salt
• two or three spoonfuls of warm water
• line a pudding-dish with a good suet crust

Method

1. 1

   Cut veal into small collops, melt butter in a frying pan, add veal, bacon, thyme, and seasoning.

2. 2

   Add warm water, boil, and cool.

3. 3

   Line a pudding-dish, add veal and gravy, cover with paste, tie in a cloth, and boil for about one hour.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 78. The excerpt below is the record exactly as published.

VEAL PUDDING. Cut about two pounds of lean veal into small collops a quarter of an inch in thickness; put a piece of butter the size of an egg into a very clean frying pan to melt ; then lay in the veal and a few slices of bacon, a small sprig of thyme and a seasoning of pepper and salt ; place the pan over a slow fire for about ten minutes, then add two or three spoonfuls of warm water. Just boil it up and then let it stand to cool. Line a pudding-dish with a good suet crust

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