Veal Pudding

Ingredients

• a pound and a half of lean veal
• half a pound of ham
• a quarter of a pint of veal gravy

Method

1. 1

   Line a pudding-basin with suet crust, fill with layers of veal and ham, seasoning each layer.

2. 2

   Pour gravy over, cover with pastry, tie in a cloth, and boil for 2 to 2.5 hours.

3. 3

   Serve hot.

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 2162. The excerpt below is the record exactly as published.

Veal Pudding. — Line a shallow pudding- basin with suet crust rolled to the thickness of half an inch, and leave the pastry an inch over the edge. Fill the dish with alternate layers of lean veal cut into neat pieces and ham thinly sliced, and sprinkle over each layer a little pepper and salt, and add pounded mace. Pour a quarter of a pint of veal gravy over the meat ; lay a cover of pastry on the top, moisten the edge of the piece of pastry, draw it over the cover, and press the two closely together. Wring a pud- ding-cloth out of boiling water, flour it, and tie the basin loosely in it. Plunge it into fast- boiling water, and boil quickly irntil done enough. Take it up, let it stand a few minutes, turn it upon a dish, and serve very hot. A pound and a half of lean veal and half a pound of ham

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