White Puddings (another way)

Ingredients

• eight ounces of beef suet
• eight ounces of oatmeal
• one ounce and a half of onion shred very small
• an eighth of an ounce of salt
• an eighth of an ounce of ground black pepper

Method

1. 1

   Mix beef suet, oatmeal, onion, salt, and pepper thoroughly without water.

2. 2

   Tie in a cloth and boil slowly in water for an hour and a half.

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 2264. The excerpt below is the record exactly as published.

White Puddings (another way). — Take the fry of a small freshly -killed pig, with half a pound of fresh pork and half a pound of the inner fat of the pig. Mince all finely together, and mix thoroughly with a handful of fresh parsley leaves, two sage leaves, a sprig of chervil, and a moderate-sized onion, all chopped smaE. Take three ounces of the stale crumb of bread, grate finely, and boil it to a pulp in half a pint of milk ; beat it with a wooden spoon, and add a heaped tea-spoonful of salt, half a tea-spoonful of powdered sugar, a tea- spoonful of white pepper, half a tea-spoonful of diy mustard, as much grated nutmeg as wiU lie on a thi-eepenny-piece, a pinch of powdered mace, a pinch of powdered coriander-seed, and a tea-spoonful of grated lemon-rind. "Wlien the seasoning ingi-edients are thoroughly mixed with the boiled bread, stir in the minced meat, and bind the mixture together with the weU- beaten yolks of two and the white of one egg. A small piece of garlic may be added to the other ingredients, if the flavour is not objected to; and work in one ounce and a half of dried flour. Three-parts fill some well-prepared pigs' skins with the mixture, and tie them firmly in links about six inches in length. Be careful to leave room for the mixtui-e to swell. Put them into warm water, let them boil, then simmer gently for two hours. As they swell prick them with a needle to let out the aii'. Hang them in a cool situation. When wanted, cover with but- tered paper and broil the puddings over a clear fire ; remove the paper, and serve verj'- hot. Time to broil the puddings, about twenty-five minutes. White Puddings (another way).— Cut half a pound of the flesh of a cold roast fowl into slices, then mince it finely, and mix with it four ounces of the inner fat of the pig also minced. Boil quarter of a pint of bread- crumbs in half a pint of milk till it forms a thick paste; skin and chop small one large onion, dissolve two ounces of fresh butter in a stewpan, put in the onion and the minced meat, cover the stewpan closely, and let its contents stew gently till the onions are tender ; add the soaked bread-crumbs, season the mixture with pepper, salt, and grated nutmeg, and bind together with the yolks of three eggs ; stir the mixture over the fire briskly for five minutes. Clean some skins thoroughly, three-parts fill them with the mixtiire, tie them firmly in links about six inches in length, and put them into a saucepan with plenty of water, hot but not boiling ; bring the water to the boil, then simmer the puddings for ten minutes. Drain them, and hang them in a cool situation till wanted. Before using them, cover with but- tered paper, and broil over a clear fire ; serve very hot on a dish covered with a nap- kin. If more convenient, the flesh of roast pheasants, partridges, hares, or veal, may be used instead of roast fowl. Time, about twenty-five minutes to broil the puddings. White Puddings (another way).— Take eight ounces of beef suet, eight ounces of oat- meal, one ounce and a half of onion shred very small, an eighth of an ounce of salt, an eighth of an ounce of ground black pepper

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