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238 MEAT AND FOWL PUDDING. |
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MEAT AND FOWL PUDDING.
Hashed Fowl Pudding.—Boil 12 onions and make a very dry panada of cream ; put the onions with it into a mortar, adding sweet almonds that have been put through a search ; mix all together ; add some raw yolks of eggs, put, cut into squares, white roasted fowls hashed very fine; pound aft together and moisten with warm, rich cream, season with salt and fine spices; taste if it is good, and fill the skins. These do not require as much cooking as the black pudding. Instead of water use milk. Let them cool and prick them with a fork, instead of cutting, before they are put upon the grill. The best manner of doing them is to put them into a white paper case and broil them.
Baked Chicken Pudding.—Cut up 2 or more young chickens as for frying. Stew them till half-done in a small quantity of water, then take the chickens up to cool, and the liquor also; meanwhile get ready a batter of 6 or 7 eggs, 2 pints of milk, 1 lb of flour and some salt. Beat thoroughly till smooth; then fill up a baking-pan or dish with a layer of chicken and batter alternately. Let the top layer be of batter. Bake till done of a light brown ; then pour the chicken gravy into a sauce-pan, on the stove, stirring into it an egg as it boils. Serve at once in a sauce-tureen. With the pudding it is excellent.
Lark and Beefsteak Pudding.—Make a paste with 3-4 of a lb. of dry beef suet chopped fine and 1 lb. of flour, with a little lard or butter, then make into a stiff paste with cold water or lukewarm milk; work it well, rolling it out 2 or 3 times with the rollingpin, or omit it, as it will then be lighter for pudding. Then take 6 or 8 larks and roast them; take off the flesh and pick out the sinews, break the bones and put them in a stew-pan and hash them with the livers and flesh and nice beefsteak, with a little suet, if approved, an onion or two; then put a layer of the paste in the bottom of the dish ; then put in the hash, with milk and butter, a little black pepper; cover the whole basin with the suet paste ; pinch the edges to keep the gravy in, and let it bake slowly for 2 hours or more
Rabbit Pudding.—Roast a young rabbit or squirrel; take off the flesh, pick out the sinews, hash it with the liver very fine, break the bones and put them into a stew-pan, moisten with rich panada gravy seasoned; let it boil to draw the flavor, with which a panada is to be made; pound the meat and panada together, add 1-3 butter, that is to say, an equal part of the three ingredients, and fine minced onions that have been stewed in gravy, 6 raw yolks of eggs, rich cold cream, as much as necessary to make the whole to the con- |
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