| Share page |
|
236 MEAT AND SAVORY PUDDINGS.
as much pepper, a teaspoonful each of chopped onion, sage and apple. Put into the paste with 1-2 a pint of water. Tie up and boil i 1-2 or 2 hours.
Potato Pudding with Meat.—Boil the potatoes till fit to mash ; rub through a colander and make a thick batter with milk and 2 eggs; lay some seasoned steaks in a dish, then some batter, and over the last layer put the remainder of the batter. Bake a fine brown.
Mother Eve's Pudding.—Grate 3-4 lb. bread, mix it with the same quantity of suet chopped fine, the same of apples and currants; mix with these the whole of 4 eggs and the rind of 1-2 a lemon chopped fine. Put it into a shape ; boil 3 hours and serve with pudding sauce—the juice of 1-2 a lemon and a little nutmeg.
Cheese Pudding.—Mix together 1-2 lb grated cheese, 4 eggs well-beaten, and t-2 pint of milk. Mix well and serve with a little salt. Bake in a buttered dish, putting some slices of toasted bread at the bottom of the dish, or omit them as you may fancy.
Hunter's Pudding.—Mix 1 lb. each of suet, flour, currants, raisins stoned, cut up the rind of 1-2 a lemon pared as fine as possible; 6 Jamaica peppers in fine powder, 4 eggs, a glass of brandy, a little salt, and as little milk as will make it to a proper consistency; boil in a floured cloth or lemon mould 8 or 9 hours. Serve with sweet sauce. Add sometimes a spoonful of peach brandy for change of flavor. This pudding will keep, after it is boiled, six months, if kept tied up in the same cloth and hung up, folded in a sheet of cap paper to preserve it from dust, being first cold. When to be used it must be boiled a full hour.
Black Pudding —Take 1 1-2 pints of pig's blood ; add to it 1-2 pint of boiled cream, 1 lb. of the inside fat of the pig, cut into small slices; cut 3 onions also in slices and fry them in 2 oz. butter till of a yellow color; season with 1 oz. salt, a small pinch of pepper, a little grated nutmeg, a sprig of thyme and 1-2 a bay leaf, chopped very fine; mix all well together, and fill the skins, previously well-cleaned and washed, with this mixture, raking care not to have the skins so full not to allow of tying them with a string into 5-inch lengths. When thus tied put them in a large stew-pan of boiling water, and without boiling them, let them remain therein till firm ; take them out and hang them to cool. When wanted they should be cut into lengths, well scored with a knife to prevent breaking, and broiled on a medium fire for 10 minutes, turning them over after 5 minutes' broiling, then serve very hot.
French Black Pudding.—Boil 12 onions in broth with parsely, young onions, basil, thyme, sage and a bay leaf; chop them very fine; take 2 quarts of blood that has been properly taken from the throat of the hog or other animal; put in a little vinegar to prevent |
||