Home   »  Collection of old British Savoury Puddings, Dumplings, & Batters Recipes

Collection of old British Savoury Puddings, Dumplings, & Batters Recipes

This is an exciting collection of old British savory puddings, dumplings, and batters recipes. I say exciting because bringing old recipes to life in our kitchens is so much fun, and if you don’t have a specific ingredient, you can experiment with another! Many of these savory pudding recipes can be either wrapped in muslin cloth and boiled or cooked in a pudding basin or bowl.

Originally, they would have been cooked over a fire or immersed in water within a cauldron-like pot, but in our modern kitchens, ordinary large pots on the stove-top will do. You can even adapt the cooking times and use a slow cooker! The savoury batter recipes are usually steamed or baked in an oven, but some are also steamed in a pudding bowl, and they do make a great dinner along with vegetables, potatoes, and gravy, or sauces such as apple sauce.

Table of Contents

A HANDBOOK OF COOKERY FOR A SMALL HOUSE BY JESSIE CONRAD [1923]

Steak and Kidney Pudding

Take one and a half pounds of thick steak and cut into pieces of about an inch. Have an ox kidney cut into small pieces and a basin well buttered. With half a pound of beef suet, chopped fine, and two and a half to three breakfast-cups of self-raising flour, make a stiff paste, mixing with tepid water.

 Line the basin with the paste. Put the steak and kidney in, add about half a teaspoonful of salt, sprinkle a little dry flour over the meat, put the crust on and cover the basin with a wet cloth which should be tied securely with string. Boil for three and a half hours. At the end of that time take the cloth off and serve in the basin (stood in a dish) with a fluted paper collar round it. Make a small hole in the top of the pudding and pour in about half a teacupful of hot gravy made from any small pieces of meat left over before serving.

Bacon Pudding

About half a pound of beef suet chopped very fine, two and a half breakfast-cupfuls of self-raising flour and a pinch of salt, must be mixed with tepid water into a nice elastic paste. Cut half a pound of bacon (fat and lean together) into narrow long strips, slice thinly one fair-sized Spanish onion into rings, and chop about eight leaves of sage very fine.

Roll the paste in small pieces to form layers in the basin which must be greased by putting in a good-sized piece of butter and allowing it to stand on the top of the stove until the butter has melted and every part of the basin has had the hot butter run over it.

This will prevent the pudding adhering to the basin. Put one layer of paste in the basin, then a layer of bacon and onion and just a little sage sprinkled over the top, then another layer of paste, and so on till all the bacon and onion are used up. Then put on the top layer of paste which must quite fill the basin, and tie the pudding securely in a freshly wetted pudding cloth.

Care must be taken that the cloth is not drawn too tight over the pudding and that the basin is full or the water will get in and spoil the dish. The pudding must be immersed in boiling water and boiled for three hours. At the end of that time turn it out on a hot dish and serve with a little clear melted butter in a sauce boat.

Yorkshire Pudding for Baked Beef or Mutton

Separate the white of one egg from the yolk. Put the latter in an earthenware bowl and stir it lightly.Beat the white separately with a freshly cleaned knife in a plate. It is most important that a perfectly clean knife be used or the white of the egg will not rise. Beat it to a stiff froth and stir it into the yolk of the egg; and only afterwards add half a teacupful of milk and a little pepper and salt.

Stir in a breakfast-cupful of self-raising flour vigorously and work it perfectly smooth. If it is not then quite the consistency of very thick cream add a little milk to make it so. Turn into a baking tin and bake under the meat, which would be already three parts cooked then. Do not forget to turn most of the fat out of the baking tin before the pudding is poured in. Three-quarters of an hour is the time required for cooking a Yorkshire pudding.

The Healthy Life Cook Book by Florence Daniel [Second Edition, 1915]

BATTER PUDDING.

2 eggs, 1 teacup flour, milk.

Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir gently. When the batter becomes too thick to stir, thin it with a little milk. Then add more flour until it is again too thick, and again thin with the milk. Proceed in this way until all the flour is added, and then add sufficient milk to bring the batter to the consistency of rather thick cream. Have ready a very hot greased tin, pour in and bake in a hot oven until golden brown. By mixing in the way indicated above, a batter perfectly free from lumps is easily obtained.

BOMBAY PUDDING.

Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste. Spread it on a plate to cool. (Smooth it neatly with a knife). When quite cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with lemon sauce. This may also be served as a savoury dish with parsley sauce. The quantity given above is sufficient for two people.

New Vegetarian Dishes by Mrs Bowdich [1892]

Asparagus Pudding.

  • 40 heads of asparagus.
  • 1½ ounces flour.
  • 2 ounces butter.
  • 4 eggs.
  • 1 tablespoon milk.
  • ½ teaspoon salt.
  • A little pepper.

Place the flour and butter in a basin and beat them thoroughly, then add the salt, pepper, milk, the eggs well beaten, and the tender green part of the asparagus cut very small; stir all well together, then pour into a well-buttered mould or basin, and steam for one and a half hours. Turn out, and serve with asparagus sauce poured over.

Lentil Pudding.

  • 1 tablespoon soaked lentils.
  • ¼ pint water.
  • 2 tablespoons soaked sago.
  • ½ ounce butter.
  • 1 turnip.
  • 1 carrot.
  • 1 shallot.
  • ½ teaspoon salt.
  • Paste for crust [see below]

Slice the carrot and turnip, mince the shallot, and place them in a stewpan with the lentils, butter, and water; boil for about half an hour, add salt and sago, and stir for three minutes. Line a small pudding basin with paste, pour in the mixture, cover with more paste, tie a floured cloth over, and boil for three hours.

Plain Paste for Puddings. [for recipe above]

  • ¾ pound flour.
  • 6 ounces butter.
  • Rather less than ½ pint water.
  • A pinch of salt.
  • 1 teaspoon baking powder.

Pass the flour through a sieve on to a board, mix with it the salt and baking powder, and thoroughly rub in the butter. Make a hole in the centre of the paste, pour in the water, stirring it into the paste at the same time with the other hand. When sufficiently moist to adhere in the shape of a ball, roll out to the required thickness. If cooked in a basin the pudding will require to boil for at least three hours; if in a cloth, less time will be found sufficient.

Baked Mushroom Pudding.

  • ½ pound haricot bean pulp.
  • 6 or 8 button mushrooms.
  • 1 shallot.
  • 2 teaspoons of Worcester or other sauce.
  • 3 eggs.
  • 1 ounce butter.
  • Pepper and salt to taste.

To obtain the pulp, rub about three-quarters of a pound of well-cooked beans through a wire sieve, add the mushrooms and shalot very finely minced, stir in the yolks of the eggs reserving the whites, add seasoning if required; grease a deep tin or pie dish with the butter, pour in the mixture, and bake for about half an hour, or until set. In the meantime beat the whites to a stiff froth, and after beating add the sauce, turn the pudding on to a hot dish, arrange the froth prettily over it, and return to the oven to set the egg. Serve quickly.

This pudding may be steamed instead of baked, but the whites of eggs will not then be required.

Boiled Mushroom Pudding.

  • Mushrooms.
  • Pudding crust.

Butter a pudding basin, line it with paste, fill with mushrooms, add pepper and salt to taste (about one teaspoonful of salt and half of pepper to one dozen good sized mushrooms), adding gravy made by stewing the peel and stalks of the mushrooms for half an hour in sufficient water to cover them, and strained before using. Cover with paste, flour a cloth and tie firmly over, and boil for three hours.

Potato Pudding.

  • 4 or 6 potatoes, according to size.
  • 1 onion or shalot.
  • 1 gill of milk. [125 millilitres/ half a cup]
  • 2 hard boiled eggs.
  • 1 teaspoon salt.
  • 1 teaspoon mixed sweet herbs.
  • Paste for crust

Boil the potatoes, onion and egg separately for fifteen minutes, then slice and mix well together, sprinkling in the salt and herbs. Line a middling sized pudding basin with paste, fill with the mixture, pour in the milk, cover with paste, wetting round the edges so that they join well, tie a cloth over, plunge it into a large saucepan half full of boiling water, and boil rather fast for three and a half hours.

Note.—A vegetable sauce should be served with the pudding.

Vermicelli and Tomato Pudding.

  • 6 ounces cooked vermicelli.
  • 6 ounces mashed potato.
  • 2 shallots, or a small onion.
  • 2 eggs.
  • 1 teaspoon salt.
  • ¼ teaspoon pepper.
  • 2 tablespoons tomato juice.
  • 1 ounce butter.

Boil the shallot or onion ten minutes, then mince finely and mix well with the vermicelli, potatoes, salt, pepper, tomato and yolks of eggs, beat the whites and add them last, then pour the mixture into a well-buttered pudding basin, and steam one and a half hours, or it may be baked.

Baked Batter.

  • 3 ounces flour.
  • 2 eggs.
  • ½ pint milk.
  • 1 ounce butter.
  • A pinch of salt.

Place the flour and salt in a basin, beat up the eggs in another basin; add half the butter to the milk, and place in the oven for a few minutes to allow the butter to dissolve, then add the milk to the eggs and pour on to the flour, stir briskly with a wooden spoon, grease a baking tin or dish with the remainder of the butter, pour in the batter, and bake in a rather hot oven for half an hour.

Boiled Savoury Batter.

  • 3 eggs.
  • 3 tablespoons flour.
  • ½ ounce butter.
  • ¾ pint milk.
  • 1 teaspoon mixed herbs.
  • ¼ teaspoon salt.

Well grease a pudding basin with the butter, and sprinkle in half a teaspoon of herbs finely crushed. Mix the batter in the ordinary way (see the recipe above for Baked Batter], adding the rest of the herbs, and steam one and three quarter hours.

MODERN COOKERY FOR PRIVATE FAMILIES (New Edition) by ELIZA ACTON [1882]

SAVOURY PUDDINGS.

The perfect manner in which the nutriment and flavour of an infinite variety of viands may be preserved by enclosing and boiling them in paste, is a great recommendation of this purely English class of dishes, the advantages of which foreign cooks are beginning to acknowledge. If really well made, these savoury puddings are worthy of a place on any table; though the decrees of fashion—which in many instances have so much more influence with us than they deserve—have hitherto confined them almost entirely to the simple family dinners of the middle classes; but we are bound to acknowledge that even where they are most commonly served they are seldom prepared with a creditable degree of skill; and they are equally uninviting and unwholesome when heavily and coarsely concocted.

From the general suggestions which we make here, and the few detailed receipts which follow, a clever cook will easily compound them to suit the taste and means of her employers; for they may be either very rich and expensive, or quite the reverse. Venison (the neck is best for the purpose), intermingled or not with truffles; sweetbreads sliced, and oysters or nicely prepared button-mushrooms in alternate layers, with good veal stock for gravy;[142] pheasants, partridges, moorfowl, woodcocks, snipes, plovers, wheatears, may all be converted into the first class of these; and veal kidneys, seasoned with fine herbs, will supply another variety of them.

Many persons like eels dressed in this way, but they are unsuited to delicate eaters: and sausages are liable to the same objection; and so is a harslet pudding, which is held in much esteem in certain counties, and which is made of the heart, liver, kidneys, &c., of a pig. We can recommend as both wholesome and economical the receipts which follow, for the more simple kind of savoury puddings, and which may serve as guides for such others as the intelligence of the cook may suggest.

142.  The liquor of the oysters should be added when they are used.

SUET-CRUST, FOR MEAT OR FRUIT PUDDINGS.

Clear off the skin from some fresh beef kidney-suet, hold it firmly with a fork, and with a sharp knife slice it thin, free it entirely from fibre, and mince it very fine: six ounces thus prepared will be found quite sufficient for a pound of flour. Mix them well together, add half a teaspoonful of salt for meat puddings, and a third as much for fruit ones, and sufficient cold water to make the whole into a very firm paste; work it smooth, and roll it out of equal thickness when it is used. The weight of suet should be taken after it is minced. This crust is so much lighter, and more wholesome than that which is made with butter, that we cannot refrain from recommending it in preference to our readers. Some cooks merely slice the suet in thin shavings, mix it with the flour, and beat the crust with a paste-roller, until the flour and suet are perfectly incorporated; but it is better minced.

Flour, 2 lbs.; suet, 12 oz.; salt, 1 teaspoonful; water, 1 pint.

SMALL AND VERY LIGHT PLUM PUDDING.

With three ounces of the crumb of a stale loaf finely grated and soaked in a quarter of a pint of boiling milk, mix six ounces of suet minced very small, one ounce of dry bread-crumbs, ten ounces of stoned raisins, a little salt, the grated rind of a china-orange, and three eggs, leaving out one white. Boil the pudding for two hours and serve it with very sweet sauce; put no sugar in it.

KENTISH SUET PUDDING.

To a pound and a quarter of flour add half a pound of finely minced beef-suet,[145] half a teaspoonful of salt, and a quarter one of pepper; mix these into a smooth paste with one well-beaten egg, and a little cold milk or water; make it into the shape of a paste-roller, fold a floured cloth round it, tie the ends tightly, and boil it for two hours.

In Kentish farmhouses, and at very plain family dinners, this pudding is usually sent to table with boiled beef, and is sometimes cooked with it also. It is very good sliced and broiled, or browned in a Dutch oven, after having become quite cold.

145.  A very common fault with bad and careless cooks is, that of using for paste and puddings suet coarsely chopped, which is, to many eaters, distasteful to the last degree.

Flour, 1-1/2 lb.; suet, 1/2 lb.; salt 1/2 teaspoonful; half as much pepper; 1 egg; little milk or water: boiled 2 hours.

ANOTHER SUET PUDDING.

Make into a somewhat lithe but smooth paste, half a pound of fine stale bread-crumbs, three quarters of a pound of flour, from ten to twelve ounces of beef-suet chopped extremely small, a large half-teaspoonful of salt, and rather less of pepper, with two eggs and a little milk. Boil it for two hours and a quarter.

SUFFOLK, OR HARD DUMPLINGS.

Mix a little salt with some flour, and make it into a smooth and rather lithe paste, with cold water or skimmed milk; form it into dumplings, and throw them into boiling water: in half an hour they will be ready to serve. A better kind of dumpling is made by adding sufficient milk to the flour to form a thick batter, and then tying the dumplings in small well-floured cloths.

In Suffolk farmhouses, they are served with the dripping-pan gravy of roast meat, and they are sometimes made very small indeed, and boiled with stewed shin of beef.

NORFOLK DUMPLINGS.

Take a pound of dough from a baking of very light white bread, and divide it into six equal parts; mould these into dumplings, drop them into a pan of fast boiling water, and boil them quickly from twelve to fifteen minutes.

Send them to table the instant they are dished, with wine sauce or raspberry vinegar. In some counties they are eaten with melted butter, well sweetened, and mixed with a little vinegar. They must never be cut, but should be torn apart with a couple of forks.

GOOD YORKSHIRE PUDDING.

To make a very good and light Yorkshire pudding, take an equal number of eggs and of heaped tablespoonsful of flour, with a teaspoonful of salt to six of these.

Whisk the eggs well, strain, and mix them gradually with the flour, then pour in by degrees as much new milk as will reduce the batter to the consistence of rather thin cream.

The tin which is to receive the pudding must have been placed for some time previously under a joint that has been put down to roast one of beef is usually preferred.

Beat the batter briskly and lightly the instant before it is poured into the pan, watch it carefully that it may not burn, and let the edges have an equal share of the fire. When the pudding is quite firm in every part, and well-coloured on the surface, turn it to brown the under side. This is best accomplished by first dividing it into quarters.

In Yorkshire it is made much thinner than in the south, roasted generally at an enormous fire, and not turned at all: currants there are sometimes added to it.

Eggs, 6; flour, 6 heaped tablespoonsful, or from 7 to 8 oz.; milk, nearly or quite 1 pint; salt, 1 teaspoonful: 2 hours.

Obs.—This pudding should be quite an inch thick when it is browned on both sides, but only half the depth when roasted in the Yorkshire mode. The cook must exercise her discretion a little in mixing the batter, as from the variation of weight in flour, and in the size of eggs, a little more or less of milk may be required: the whole should be rather more liquid than for a boiled pudding.

COMMON YORKSHIRE PUDDING.

Half a pound of flour, three eggs (we would recommend a fourth), rather more than a pint of milk, and a teaspoonful of salt.

BEEF-STEAK, OR JOHN BULL’S PUDDING.

All meat puddings are more conveniently made in deep pans, moulds, or basins having a thick rim, below which the cloths can be tied without the hazard of their slipping off; and as the puddings should by no means be turned out before they are sent to table, one to match the dinner-service, at least in colour, is desirable.[143] 

Roll out a suet crust to half an inch in thickness, line evenly with it a quart, or any other sized basin that may be preferred, and raise the crust from an inch and a half to two inches above the edge. Fill it with layers of well-kept rump-steak, neatly trimmed, and seasoned with salt and pepper, or cayenne; pour in some cold water to make the gravy; roll out the cover, moisten the edge, as well as that of the pudding; draw and press them together carefully, fold them over, shake out a cloth which has been dipped into hot water, wrung out, and well floured; tie it over the pudding, gather the corners together, tie them over the top of the pudding, put it into plenty of fast boiling water, and let it remain in from three to five hours, according to its size.

The instant it is lifted out, stick a fork quite through the middle of the paste to prevent its bursting; remove the cloth quickly, and cut a small round or square in the top to allow the steam to escape, and serve the pudding immediately.

Though not considered very admissible to an elegantly served table, this is a favourite dish with many persons, and is often in great esteem with sportsmen, for whom it is provided in preference to fare which requires greater exactness in the time of cooking; as an additional hour’s boiling, or even more, will have little effect on a large pudding of this kind, beyond reducing the quantity of gravy, and rendering it very thick.

143.  It is now customary in some families to have both meat and fruit puddings boiled and served in pie or tart-dishes. They are lined entirely with very thin crust, or merely edged with it, according to taste; then filled, closed, and cooked in the usual manner. The plan is a good and convenient one, where the light upper-crust is preferred to the heavy and sodden part which is under the meat. In Kent and Sussex, shallow pans, in form somewhat resembling a large deep saucer, are sold expressly for boiling meat puddings.

Some cooks flour the meat slightly before it is laid into the crust, but we do not think it an improvement: where fat is liked, a portion may be added with the lean, but all skin and sinew should be carefully rejected. Beat the steak with a paste roller, or cutlet-bat, should it not appear to be perfectly tender, and divide it into portions about the width of two fingers. Two or three dozens of oysters, bearded and washed free from grit in their own liquor (which should afterwards be strained and poured into the pudding), may be intermingled with the meat.

A true epicurean receipt for this dish directs the paste to be made with veal-kidney suet, and filled with alternate layers of the inside of the sirloin, sliced and seasoned, and of fine plump native oysters, intermixed with an occasional small slice of the veal fat.

SMALL BEEF-STEAK PUDDING.

Make into a very firm smooth paste, one pound of flour, six ounces of beef-suet finely minced, half a teaspoonful of salt, and half a pint of cold water. Line with this a basin which holds a pint and a half. Season a pound of tender steak, free from bone and skin, with half an ounce of salt and half a teaspoonful of pepper well mixed together; lay it in the crust, pour in a quarter of a pint of water, roll out the cover, close the pudding carefully, tie a floured cloth over, and boil it for three hours and a half. We give this receipt in addition to the preceding one, as an exact guide for the proportions of meat-puddings in general.

401Flour, 1 lb.; suet, 6 oz.; salt, 1/2 teaspoonful; water, 1/2 pint; rump-steak, 1 lb.; salt, 1/2 oz.; pepper, 1/2 teaspoonful; water, 1/4 pint: 3-1/2 hours.

RUTH PINCH’S BEEF-STEAK PUDDING. [beef-steak pudding à la Dickens]

To make Ruth Pinch’s celebrated pudding (known also as beef-steak pudding à la Dickens), substitute six ounces of butter for the suet in this receipt, and moisten the paste with the well-beaten yolks of four eggs, or with three whole ones, mixed with a little water; butter the basin very thickly before the paste is laid in, as the pudding is to be turned out of it for table. In all else proceed exactly as above.

MUTTON PUDDING.

Mutton freed perfectly from fat, and mixed with two or three sliced kidneys, makes an excellent pudding. The meat may be sprinkled with fine herbs as it is laid into the crust. This will require rather less boiling than the preceding puddings, but it is made in precisely the same way.

A PEAS PUDDING.

(To serve with boiled pork.)

Separate carefully from a pint of good mellow split peas, all that are worm-eaten; wash the remainder well, and soak them for a night in plenty of soft water. The following day tie them up in a thick pudding cloth, giving them room to swell, cover them well with cold soft water and boil them gently from two hours to two and a half: if they are not then quite tender, they are of bad quality, and cannot be rendered so. Lift them into a cullender, untie the cloth, and crush them to a paste with a wooden spoon, stir in a good slice of butter, and a seasoning of pepper and salt, tie them up again very tight, and boil them for half an hour; turn the pudding gently into a dish that it may not break, and serve it as hot as possible. This is the common old-fashioned mode of preparing a peas pudding, and many persons prefer it to the more modern one which follows. Soak, and boil the peas as above, drain the water well from them before the cloth is untied, rub them through a cullender or sieve, mix the seasoning and the butter thoroughly with them, then add to them gradually three well whisked eggs, tie the mixture tightly and closely in a floured cloth, and boil it for one hour.

Good split peas, 1 pint; soaked in soft water 1 night. Boiled 2 to 2-1/2 hours. Butter, 1 oz.: salt, pepper: boil again 20 to 30 minutes. Or: butter, 1-1/2 oz.; eggs, 3: boiled 1 hour.

Obs.—When soft water cannot be had, half a teaspoonful of carbonate of soda must be stirred into that in which the peas are boiled. They must have room to swell or they will be hard; but if too much be given them they will be watery, and it will be difficult to convert them into a pudding at all.

PARTRIDGE PUDDING.

(Very Good.)

Skin a brace of well-kept partridges and cut them down into joints; line a deep basin with suet crust, observing the directions given in the preceding receipts; lay in the birds, which should be rather highly seasoned with pepper or cayenne, and moderately with salt; pour in water for the gravy, close the pudding with care, and boil it from three hours to three and a half.

The true flavour of the game is admirably preserved by this mode of cooking. When mushrooms are plentiful, put a layer of buttons, or small flaps, cleaned as for pickling, alternately with a layer of partridge, in filling the pudding, which will then be most excellent eating: the crust may be left untouched, and merely emptied of its contents, where it is objected to, or its place may be supplied with a richer one made of butter.

A seasoning of pounded mace or nutmeg can be used at discretion. Puddings of veal, chickens, and young rabbits, may all be made by this receipt, or with the addition of oysters, which we have already noticed.

Mrs Beeton’s Book of Household Management [1861]

BAKED BEEF-STEAK PUDDING.

600. INGREDIENTS.—6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, 1-1/2 lb. of rump-steaks, 1 kidney, pepper and salt.

Mode.—Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces. Make a batter of flour, eggs, and milk in the above proportion; lay a little of it at the bottom of a pie-dish; then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake for 1-1/2 hour in a brisk but not fierce oven.

Time.—1-1/2 hour. Average cost, 2s.

Sufficient for 4 or 5 persons.

Seasonable at any time.

BEEF-STEAK AND KIDNEY PUDDING.

605. INGREDIENTS.—2 lbs. of rump-steak, 2 kidneys, seasoning to taste of salt and black pepper, suet crust made with milk, in the proportion of 6 oz. of suet to each 1 lb. of flour.

Mode.—Procure some tender rump steak (that which has been hung a little time), and divide it into pieces about an inch square, and cut each kidney into 8 pieces. Line the dish (of which we have given an engraving) with crust made with suet and flour in the above proportion, leaving a small piece of crust to overlap the edge. Then cover the bottom with a portion of the steak and a few pieces of kidney; season with salt and pepper (some add a little flour to thicken the gravy, but it is not necessary), and then add another layer of steak, kidney, and seasoning. Proceed in this manner till the dish is full, when pour in sufficient water to come within 2 inches of the top of the basin. Moisten the edges of the crust, cover the pudding over, press the two crusts together, that the gravy may not escape, and turn up the overhanging paste. Wring out a cloth in hot water, flour it, and tie up the pudding; put it into boiling water, and let it boil for at least 4 hours. If the water diminishes, always replenish with some, hot in a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling. When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish, or with a napkin pinned round it. Serve quickly.

Time.—For a pudding with 2 lbs. of steak and 2 kidneys allow 4 hours.

Average cost, 2s. 8d.

Sufficient for 6 persons.

Seasonable all the year, but more suitable in winter.

Note.—Beef-steak pudding may be very much enriched by adding a few oysters or mushrooms. The above recipe was contributed to this work by a Sussex lady, in which county the inhabitants are noted for their savoury puddings. It differs from the general way of making them, as the meat is cut up into very small pieces and the basin is differently shaped: on trial, this pudding will be found far nicer, and more full of gravy, than when laid in large pieces in the dish.

MUTTON PUDDING.

735. INGREDIENTS.—About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked).

Mode.—Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe No. 605 [see recipe above] using the same kind of pudding-dish as there mentioned.

Time.—About 3 hours. Average cost, 1s. 9d.

Sufficient for 6 persons.

Seasonable all the year, but more suitable in winter.

A Plain Cookery Book for the Working Classes BY CHARLES ELMÉ FRANCATELLI, [1852]

Black Puddings.

When a pig is killed, the blood should be caught in a pan, and a little salt must be stirred in with it while yet warm, to prevent its coagulation or thickening. This will serve to make you some hog’s puddings, excellent things in their way, and for the preparation of which you must attend to the following instructions, viz.:—To every pound of blood, add eight ounces of fat cut up in small squares, two ounces of rice or grits, boiled quite soft in milk; season with pepper and salt, chopped sage, thyme, and winter savoury, and some chopped onions boiled soft in a little milk or water; mix all these things well together, and use a tin funnel for filling in the cleansed guts with the preparation, taking care to tie the one end of each piece of gut with string, to prevent waste. The puddings being thus prepared, tie them in links, each pudding measuring about six inches in length, and when all are tied, let them be dropped into a pot containing boiling-water, just taken off the fire, and allow them to remain in this until they become set, or slightly firm; the puddings must then be carefully lifted out, and hung to a nail driven into the wall, to drain them from all excess of moisture; and before they are fried or broiled, they must be slightly scored with a sharp knife, to prevent them from bursting while they are being cooked.

Potato Pudding.

Ingredients, three pounds of potatoes, two quarts of milk, two ounces of butter, two ounces of sugar, a bit of lemon-peel, a good pinch of salt, and three eggs. First, bake the potatoes, if you have means to do so, or let them be either steamed or boiled; when done, scoop out all their floury pulp without waste into a large saucepan, and immediately beat it up vigorously with a large fork or a spoon; then add all the remainder of the above-named ingredients (excepting the eggs), stir the potato batter carefully on the fire till it comes to a boil, then add the beaten eggs; pour the batter into a greased pie-dish, and bake the pudding for an hour in your oven, if you have one; if not, send it to the baker’s.

Yeast Dumplings.

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of salt, one pint of milk or water. Put the flour into a pan, with your fist hollow out a hole in the centre of the flour, place the yeast and salt at the bottom, then add the milk (which should be lukewarm), and with your clean hand gradually mix the whole well together, and work the dough perfectly smooth and elastic. The pan containing the dough must then be covered over with a cloth, and in the winter must be placed on a stool in a corner near the fire, that it may rise, or increase in size to nearly double its original quantity. When the dough has risen in a satisfactory manner, which will take about an hour, dip your hand in some flour and work it, or rather knead it together, without allowing it to stick to your hands; divide it into about twelve equal parts; roll these with flour into balls, and as you turn them out of hand, drop them gently into a pot on the fire, half full of boiling water; allow the water to boil up once as you drop each dumpling in separately, before you attempt to put in another, in order to prevent the dumplings from sticking together, as this accident would produce a very unsatisfactory result, and spoil your dinner. Yeast dumplings must not boil too fast, as then they might boil out of the pot. They will require about half-an-hour’s boiling to cook them; they must be eaten immediately, with a little butter or dripping, and salt or sugar.

Norfolk Dumplings.

Ingredients, two pounds of flour, a pint of milk, a good pinch of salt. Let all these ingredients be well mixed in a pan, and after dividing the paste into twelve equal parts, roll these into balls, drop each of them into a pot half full of boiling water on the fire, and allow the dumplings to continue boiling rather fast for half-an-hour, at the end of which time they will be done. They should then be eaten while hot, with a little butter or dripping, and either sugar, treacle, or salt. Norfolk dumplings are most excellent things to eke out an insufficient supply of baked meat for the dinner of a large family of children.

Yorkshire Pudding.

To one pound of flour add three pints of skim milk, two eggs, nutmeg and salt; mix smoothly, and pour the pudding into the greased dish, and bake it under the meat, as recommended above.

Baked Suet Pudding.

To one pound of flour add six ounces of chopped suet, three pints of skim milk, nutmeg and salt; mix thoroughly and smoothly, and bake the pudding in the dish under the meat.

Toad in the Hole.

To make this a cheap dinner, you should buy 6d. or 1s. worth of bits or pieces of any kind of meat, which are to be had cheapest at night when the day’s sale is over. The pieces of meat should be first carefully overlooked, to ascertain if there be any necessity to pare away some tainted part, or perhaps a fly-blow, as this, if left on any one piece of meat, would tend to impart a bad taste to the whole, and spoil the dish. You then rub a little flour, pepper, and salt all over the meat, and fry it brown with a little butter or fat in the frying-pan; when done, put it with the fat in which it has been fried into a baking-dish containing some Yorkshire or suet pudding batter, made as directed for the recipes above – Yorkshire Pudding  and Baked Suet Pudding – and bake the toad-in-the-hole for about an hour and a half, or else send it to the baker’s.

Bacon Roll-pudding.

Boil a pound of fat bacon for half an hour, and then cut it up into thin slices. Peel six apples and one onion, and cut them in slices. Make two pounds of flour into a stiff dough, roll it out thin; first lay the slices of bacon out all over this, and then upon the slices of bacon spread out the slices of apples and the slices of onion; roll up the paste so as to secure the bacon, etc., in it; place the bolster pudding in a cloth, tied at each end, and let it boil for two hours in a two-gallon pot, with plenty of water.

Rabbit Pudding.

Skin and wash the rabbit, and cut it up in pieces; fry these brown with a bit of butter, season with chopped onions, parsley, and winter savoury, pepper and salt, shake in a good spoonful of flour, moisten with a little ketchup and a gill of water; toss the saucepan about on the fire while the pieces of rabbit boil for about ten minutes, and then pour the whole into a proper sized basin lined with a suet or dripping crust; let the pudding be covered in with some of the paste, put into a baking-dish half full of hot water, and placed in the oven, to bake for an hour and a-half.

Kidney Pudding.

Prepare an ox kidney, as shown in the Stewed Ox Kidney recipe below, and use this to fill a good sized pudding basin, which you shall have previously lined with a dripping or suet crust; cover the meat in by placing a rolled-out piece of the paste on the top, fasten it by pressing the two edges of the paste together, tie the pudding up in a cloth, and take care to place the bottom of the pudding-basin downward in the pot in which it is to be boiled. It will take about two hours to boil a good sized pudding of this kind; when you take it out of the pot, be very careful not to run the fork through the crust, and pay great attention how you handle the pudding while removing the cloth, so as not to spill or waste the gravy it contains, as that would go very far towards spoiling the pudding you have had all the trouble to prepare.

Stewed Ox Kidney. [see recipe above]

Cut up the kidney in thin slices, fry them brown with a bit of butter or fat in a frying-pan, over a brisk fire, season with chopped parsley, shallot, pepper and salt, shake in a good table-spoonful of flour, add a few drops of vinegar, and nearly half a pint of water; stir the whole on the fire, while it boils, very gently, for a quarter of an hour; this, with a dish of well-boiled or baked potatoes, will produce a cheap and excellent dinner sufficient for six persons.

Sausage Dumplings.

Make one pound of flour and two ounces of dripping, or chopped suet, into a firm paste, by adding just enough water to enable you to knead the whole together. Divide this paste into twelve equal parts, roll each of these out sufficiently large to be able to fold up one of the beef sausages in it, wet the edge of the paste to fasten the sausage securely in it, and, as you finish off each sausage dumpling, drop it gently into a large enough saucepan, containing plenty of boiling water, and when the whole are finished, allow them to boil gently by the side of the fire for one hour, and then take up the dumplings with a spoon free from water, on to a dish, and eat them while they are hot.

The Lady’s Own Cookery Book, And New Dinner-Table Directory; In which will be found A LARGE COLLECTION OF ORIGINAL RECEIPTS, Including not only THE RESULT OF THE AUTHERESS’S MANY YEARS OBSERVATION, EXPERIENCE, AND RESEARCH, but also the CONTRIBUTIONS OF AN EXTENSIVE CIRCLE OF ACQUAINTANCE: Adapted to the use of PERSONS LIVING IN THE HIGHEST STYLE, as well as those of MODERATE FORTUNE. [1844]

Haddock Pudding.

Skin the fish; take out all the bones, and cut it in thin slices. Butter the mould well, and throw round it the spawn of a lobster, before it is boiled. Put alternate slices of haddock and lobster in the mould, and season to your taste. Beat up half a pint of cream or more, according to the size of the mould, with three eggs, and pour on it: tie a cloth over, and boil it an hour. Stew oysters to go in the dish. Garnish with pastry.

Hog’s Puddings, Black. No. 1.

Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls of grated bread, a good quantity of shred herbs, and some pennyroyal: season with salt, pepper, and ginger, and other spices if you please; and to about three quarts of oatmeal put two pounds of beef suet shred small, and as much hog suet as you may think convenient. Add blood enough to make it black, and half a dozen eggs.

Hog’s Puddings, Black. No. 2.

To three or four quarts of blood, strained through a sieve while warm, take the crumbs of twelve-pennyworth of bread, four pounds of beef suet not shred too fine, chopped parsley, leeks, and beet; add a little powdered marjoram and mint, half an ounce of black pepper, and salt to your taste. When you fill your skins, mix these ingredients to a proper thickness in the blood; boil them twenty minutes, pricking them as they rise with a needle to prevent their bursting.

Hog’s Puddings, Black. No. 3.

Steep a pint of cracked oatmeal in a quart of milk till tender; add a pound of grated bread, pennyroyal, leeks, a little onion cut small, mace, pepper, and salt, to your judgment. Melt some of the leaf of the fat, and cut some of the fat small, according to the quantity made at once; and add blood to make the ingredients of a proper consistence.

Hog’s Puddings, White. No. 1.

Take the pith of an ox, and lay it in water for two days, changing the water night and morning. Then dry the pith well in a cloth, and, having scraped off all the skin, beat it well; add a little rose-water till it is very fine and without lumps. Boil a quart or three pints of cream, according to the quantity of pith, with such spices as suit your taste: beat a quarter of a pound of almonds and put to the cream. When it is cold, rub it through a hair sieve; then put the pith to it, with the yolks of eight or nine eggs, some sack, and the marrow of four bones shred small; some sweetmeats if you like, and sugar to your taste: if marrow cannot be procured suet will do. The best spices to put into the cream are nutmeg, mace, and cinnamon; but very little of the last.

Hog’s Puddings, White. No. 2.

Take a quart of cream and fourteen eggs, leaving out half the whites; beat them but a little, and when the cream boils up put in the eggs; keep them stirring on a gentle fire till the whole is a thick curd. When it is almost cold, put in a pound of grated bread, two pounds of suet shred small, having a little salt mixed with it, half a pound of almonds well beaten in orange-flower water, two nutmegs grated, some citron cut small, and sugar to your taste.

Hog’s Puddings, White. No. 3.

Take two pounds of grated bread; one pint and a half of cream; two pounds of beef suet and marrow; half a pound of blanched almonds, beat fine with a gill of brandy; a little rose-water; mace, cloves, and nutmeg, pounded, a quarter of an ounce; half a pound of currants, well picked and dried; ten eggs, leaving out half the whites; mix all these together, and boil them half an hour.

Drop Dumplings.

To a piece of fresh butter, of the size of an egg, take three spoonfuls of flour, and three yolks of eggs; stir the butter and eggs well together; add a little salt and nutmeg, and then put the flour to it. Drop the batter with a small spoon into boiling water, and let it boil four or five minutes; pour the water from the dumplings, and eat them with a ragout, or as a dish by itself.

Another way.

Break two eggs into half a pint of milk, and beat them up; mix with flour, and put a little salt. Set on the fire a saucepan with water, and, when it boils, drop the batter in with a large spoon, and boil them quick for five minutes. Take them out carefully with a slice, lay them on a sieve for a minute to dry, put them into a dish, cut a piece of butter in thin slices, and stir among them. Send them up as hot as you can.

Kitchen hard Dumplings.

Mix flour and water with a little salt into a stiff paste. Put in a few currants for change, and boil them for half an hour. It improves them much to boil them with beef or pork.

Yest Dumplings.

A table-spoonful of yest, three handfuls of flour, mix with water and a little salt. Boil ten minutes in a deep pot, and cover with water when they rise. The dough to be made about the size of an apple. The quantity mentioned above will make a dozen of the proper size.

Another way.

Make nice light dough, by putting your flour into a platter; make a hollow in the middle of it, and pour in a little good small beer warmed, an egg well beaten, and some warm milk and water. Strew salt upon the flour, but not upon the mixture in the middle, or it will not do well. Then make it into as light a dough as you can, and set it before the fire, covered with a cloth, a couple of hours, to rise. Make it into large dumplings, and set them before the fire six or seven minutes; then put them into boiling water with a little milk in it. A quarter of an hour will do them.

Currant Dumplings.

A quarter of a pound of apple, a quarter of a pound of currants, three eggs, some sugar, bitter almonds, lemon or orange peel, and a little nutmeg. Boil an hour and a half.

Green Bean Pudding.

Boil and blanch old beans; beat them in a mortar, with very little pepper and salt, some cream, and the yolk of an egg. A little spinach-juice will give a fine colour; but it is good without. Boil it for an hour in a basin that will just hold it, and pour over it parsley and butter. Serve bacon to eat with it.

Beef Steak Pudding.

Cut rump-steaks, not too thick, into pieces about half the size of your hand, taking out all the skin and sinews. Add an onion cut fine, also potatoes (if liked,) peeled and cut in slices a quarter of an inch thick; season with pepper and salt. Lay a layer of steaks, and then one of potatoes, proceeding thus till full, occasionally throwing in part of the onion. Add half a gill of water or veal broth. Boil it two hours. You may put in, if you please, half a gill of mushroom ketchup, and a table-spoonful of lemon-pickle.

Cheese Pudding.

Boil a thick piece of stale loaf in a pint of milk; grate half a pound of cheese; stir it into the bread and milk; beat up separately four yolks and four whites of eggs, and a little pepper and salt, and beat the whole together till very fine. Butter the pan, and put into the oven about the time the first course is sent up.

Another way.

Half a pound of cheese—strong and mild mixed—four eggs and a little cream, well mixed. Butter the pan, and bake it twenty minutes. To be sent up with the cheese, or, if you like, with the tart.

Fish Pudding.

Pound fillets of whiting with a quarter of a pound of butter; add the crumb of two penny rolls, soaked in cold milk, pepper and salt, with seasoning according to the taste. Boil in a mould one hour and a quarter, and then turn it out, and serve up with sauce.

Potato Pudding. No. 5.

Mix twelve ounces of potatoes, boiled, skinned, and mashed, one ounce of suet, one ounce, or one-sixteenth of a pint, of milk, and one ounce of Gloucester cheese—total, fifteen ounces—with as much boiling water as is necessary to bring them to a due consistence. Bake in an earthen pan.

Potato Pudding. No. 6.

Potatoes and suet as before, and one ounce of red herrings, pounded fine in a mortar, mixed, baked, &c. as before.

Potato Pudding. No. 7.

The same quantity of potatoes and suet, and one ounce of hung beef, grated fine with a grater, and mixed and baked as before.

Kitchen Rice Pudding.

Half a pound of rice in two quarts of boiling water, a pint and a half of milk, and a quarter of a pound of beef or mutton suet, shred fine into it. Bake an hour and a half.

Plain Suet Pudding, baked.

Four spoonfuls of flour, four spoonfuls of suet shred very fine, three eggs, mixed with a little salt, and a tea-cupful of milk. Bake in a small pie-dish, and turn it out for table.

Suet Pudding, boiled.

Shred a pound of beef suet very fine; mix it with a pound of flour, a little salt and ginger, six eggs, and as much milk as will make it into a stiff batter. Put it in a cloth, and boil it two hours. When done, turn it into a dish, with plain melted butter.

Neat’s Tongue Pudding.

Boil a neat’s tongue very tender; when cold, peel and shred it very fine, after grating as much as will cover your hand. Add to it some beef suet and marrow. Take some oranges and citron, finely cut, some cloves, nutmeg, and mace, not forgetting salt to your taste, twenty-four eggs, half the whites only, some sack, a little rose-water, and as much boiled cream as will make the whole of proper thickness. Then put in two pounds of currants, if your tongue be large.

Ramaquins. No. 1.

Take two ounces of Cheshire cheese grated, two ounces of white bread grated, two ounces of butter, half a pint of cream, and a little white pepper; boil all together; let it stand till cold; then take two yolks of eggs, beat the whole together, and put it into paper coffins. Twenty minutes will bake them.

Ramaquins. No. 2.

Take very nearly half a pound of Parmesan cheese, two ounces of mild Gloucester, four yolks of eggs, about six ounces of the best butter, and a good tea-cupful of cream. Beat the cheese first in a mortar; add by degrees the other ingredients, and in some measure be regulated by your taste, whether the proportion of any of them should be increased or diminished. A little while bakes them; the oven must not be too hot. They are baked in little paper cases, and served as hot as possible.

Ramaquins. No. 3.

Put to a little water just warm a little salt; stir in a quarter of a pound of butter; it must not boil. When well mixed, let it stand till cold: then stir in three eggs, one at a time, beating it well till it is quite smooth; then add three more eggs, beating it well, and half a pound of Parmesan cheese. Beat it well again, adding two yolks of eggs and a quarter of a pound of cold butter, and again beat it. Just before it is going into the oven, beat six eggs to a froth, and beat the whole together. Bake in paper moulds and in a quick oven. Serve as hot as possible.

Ramaquins. No. 4.

Take a quarter of a pound of Cheshire cheese, two eggs, and two ounces of butter; beat them fine in a mortar, and make them up in cakes that will cover a piece of bread of the size of a crown-piece. Lay them on a dish, not touching one another; set them on a chaffing-dish of coals, and hold a salamander over them till they are quite brown. Serve up hot.

The Art of Cookery Made Easy and Refined By John Mollard, Cook, [1802]

Suet Pudding.

Chop fine half a pound of beef suet, add to it the same quantity of flour, two eggs beaten, a little salt, a small quantity of pounded and sifted ginger, and mix them together with milk. Let the mixture be of a moderate thickness. It may be either boiled or baked.

Peas Pudding, to be eaten with boiled Pork.

Lay a pint of best split peas into water for half an hour; strain, pick, and put them into a cloth, tie them tight, and boil them gently for three hours. Then put the peas out of the cloth into a stewpan, mash them well with a wooden spoon, add a bit of fresh butter, a little pepper and salt, the yolks of two eggs, and mix all well together.

Put the mixture into a clean cloth, tie it up, and let it hang near a fire for half an hour; then turn it out on a dish, and pour melted butter over.

To make a Haggess.

Take the heart and lights of a sheep, and blanch and chop them; then add a pound of beef suet chopped very fine, crumb of french roll soaked in cream, a little beaten cinnamon, mace, cloves, and nutmeg, half a pint of sweet wine, a pound of raisins stoned and chopped, a sufficient quantity of flour to make it of a proper consistence, a little salt, the yolks of three eggs, and some sheep chitterlings well cleaned and cut into slips.

Mix all together, and have ready a sheep’s bag nicely cleaned, in which put the mixture; then tie it tight and boil it three hours.

French Black Puddings.

Pick, wash, and boil, till three parts done, two pounds of grits or rice; then drain it dry, put it into a stewpan with a quart of pigs blood preserved from curdling, with plenty of salt stirred into it when taken from the animal; add to them ground pepper, pounded and sifted mace, cloves, nutmeg, and allspice, a small quantity of each, a gill of cream with a bit of crumb of french bread soaked in it, together with chopped savory, thyme, parsley, and pennyroyal, a little of each.

Mix the ingredients over a slow fire for twenty minutes, and when cold put with them plenty of the flay cut into small dice. Have ready the entrails cleaned very nice, fill them with the mixture three parts full, tie the ends, put the puddings into hot water, boil them gently a quarter of an hour; if they are to be eaten directly when done, prick them with a fork and broil them upon a very clean gridiron for ten minutes: if they are not to be eaten immediately when made, put them on clean straw, and when they are wanted for use put them into boiling water, let them simmer ten minutes, then take them out, and prick and broil them as above.

N. B. If large puddings they will take longer periods in boiling and broiling.

White Puddings.

To half a pound of beef marrow chopped fine, add six ounces of jordan almonds blanched and pounded quite fine, with a dessert spoonful of orange flower water, half a pound of the crumb of French bread, half a pound of currants washed and picked, a quarter of a pound of sifted sugar, a little mace, cloves, and cinnamon pounded, a gill of mountain wine, and the yolks of four eggs beaten.

Mix all well together, fill the entrails of a pig three parts full, tie each end, and boil them half an hour.

The Queen-like Closet or Rich Cabinet by Hannah Woolley Stored with all manner of RARE RECEIPTS For Preserving, Candying and Cookery. Very Pleasant and Beneficial to all Ingenious Persons of the FEMALE SEX. [1670] 2nd Edition

To make a Quaking Pudding.

Take Grated Bread, a little Flower, Sugar, Salt, beaten Spice, and store of Eggs well beaten, mix these well, and beat them together, then dip a clean Cloth in hot water, and flower it over, and let one hold it at the four corners till you put it in, so tie it up hard, and let your Water boil when you put it in, then boil it for one hour, and serve it in with Sack, Sugar and Butter.

To make good Dumplings.

Take some Flower and a little Salt, and a little Ale-Yest, and so much water as will make it into a Paste, so let your water boil when you do put them in; boil them but a little while, and then butter them.

Another way to make Dumplings.

Take half a quarter of a Peck of Flower, and one Egg, yolk and white, half a Pound of Butter broke in little Bits, mix them together with so much cold Milk as will make it up, do not break your Butter too small, for then they will not flake; make them up like Rouls of Butter, and when your water boils, put them in, and do not boil them too much, then butter them.

Another way to make Dumplings.

Take Flower and temper it very light with Eggs, Milk, or rather Cream, beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, and flower it, and so boil it for a Pudding, or else make it pretty stiff with the Flower and a little grated Bread, and so boil them for Dumplings, then butter them, and serve them in.

To make a green Pudding to Butter.

Take a Quart of Cream and boil it, then put in twelve Eggs, yolks and whites well beaten, and one Manchet grated small, a little salt, beaten Spice and some Sugar:

Then colour it well with some Juice of Spinage, or if you will have it yellow, colour it with Saffron, so boil it in a wet Cloth flowred as before, and serve it in with Wine, Sugar and Butter, and stick it with blanched Almonds split in halves, and pour the sauce over it, and it will look like a Hedghog.

You may at some time stick it with Candied Orange Pill or Limon Pill, or Eringo Roots Candied, you may sometimes strew on some Caraway Comfits, and if you will bake it, then put in some Marrow, and some Dates cut small: thus you have many Puddings taught in one.

To make a Pudding of a Hogs Liver.

Take your liver and boil it in water and salt, but not too much;

Then beat it fine in a Mortar, and put to it one Quart of Cream, a little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs beaten very well: mix it well.

And if you bake it, put in Marrow, or if you boil it in Skins.

But if you boil it in a Cloth, then leave it out; and butter it when it is boiled.

To make a Calves foot Pudding.

Take those which are tenderly boiled and shred them small with Beef-Suet, then put to four Feet one quart of Cream and eight Eggs well beaten, a little Salt, some Rosewater and Sugar, some beaten Spice, and one pound of Currans; mix all these well together, and boil it or bake it; but if you would Butter it, then do not put in Suet.

To make a Pudding to rost.

Take a Pint of Cream, scald a little grated Bread in it, then put in three Eggs beaten, a little Flower, Currans, beaten Spice, Suet, Sugar and Salt, with some Beef Suet finely shred, make it pretty stiff, and wrap it in a Lambs Caul, and rost it on a Spit with a Loin of Lamb; if you please, you may put in a little Rosewater.

To make Oatmeal Pudding.

Take Oatmeal beaten fine, put to it some Cream, beaten Spice, Rosewater and Sugar, some Currants, some Marrow, or Beef Suet shred fine, and a little Salt, then Butter your pan and bake it.

To make an Oatmeal Pudding.

Take the biggest Oatmeal and steep it in warm Cream one night, then put in some sweet herbs minced small, the yolks of Eggs, Sugar, Spice, Rosewater and a little Salt, with some Marrow, then Butter a Cloth, and boil it well, and serve it in with Rosewater, Butter and Sugar.

Puddings in Balls to stew or to fry.

Take part of a Leg of Veal, parboil it, and shred it fine with some Beef Suet, then take some Cream, Currants, Spice, Rosewater, Sugar and a little Salt, a little grated Bread, and one handful of Flower, and with the yolks of Eggs make them in Balls, and stew them between two Dishes, with Wine and Butter, or you may make some of them in the shape of Sausages, and fry them in Butter, so serve them to the Table with Sugar strewed over them.

To make a hasty Pudding in a Bag or Cloth.

Boil a Quart of thick Cream with six spoonfuls of fine Flower, then season it with Nutmeg and Salt, then wet a Cloth, and flower it and butter it, then boil it, and butter it, and serve it in.

To make a Shaking Pudding.

Take a Quart of Cream and boil it, then put in some Almonds blanched and beaten, when it is boiled and almost cold, put in eight Eggs, and half the Whites, with a little grated Bread, Spice and Sugar, and a very little Salt;

Then wet Flower and Butter, and put it in a Cloth and boil it, but not too much, serve it in with Rosewater, Butter and Sugar, and strew it with small French Comfits.

To make a Haggus Pudding.

Take a Calves Chaldron well scowred, boiled, and the Kernels taken out, mince it small, then take four or five Eggs, and half the Whites, some thick Cream, grated bread, Rosewater and Sugar, and a little Salt, Currans and Spice, and some sweet herbs chopped small, then put in some Marrow or Suet finely shred, so fill the Guts, and boil them.

To make Puddings of Wine.

Slice two Manchets into a Pint of White Wine, and let your Wine be first mulled with Spice, and with Limon Pill, then put to it ten Eggs well beaten with Rosewater, some Sugar and a little Salt, with some Marrow and Dates, so bake it a very little, strew Sugar on it, and serve it; instead of Manchet you may use Naples Bisket, which is better.

To make Puddings with Hogs Lights.

Parboil them very well, and mince them small with Suet of a Hog, then mix it with bread grated, and some Cream and Eggs, Nutmeg, Rosewater, Sugar and a little Salt, with some Currans, mingle them well together, and fill the Guts and boil them.

To make a Sussex Pudding.

Take a little cold Cream, Butter and Flower, with some beaten Spice, Eggs, and a little Salt, make them into a stiff Paste, then make it up in a round Ball, and as you mold it, put in a great piece of Butter in the middle; and so tye it hard up in a buttered Cloth, and put it into boiling water, and let it boil apace till it be enough, then serve it in, and garnish your dish with Barberries; when it is at the Table cut it open at the top, and there will be as it were a Pound of Butter, then put Rosewater and Sugar into it, and so eat it.

In some of this like Paste you may wrap great Apples, being pared whole, in one piece of thin Paste, and so close it round the Apple, and throw them into boiling water, and let them boil till they are enough, you may also put some green Goosberries into some, and when either of these are boiled, cut them open and put in Rosewater Butter and Sugar.

To make a stewed Pudding.

Take the yolks of three Eggs and one White, six spoonfuls of sweet Cream, a little beaten spice, and a quarter of a pound of Sewet minced fine, a quarter of a pound of Currans, and a little grated bread, Rosewater, Sugar and Salt; mingle them well together, and wrap them up in little pieces of the Cawl of Veal, and fasten them with a little stick, and tie each end with a stick, you may put four in one dish, then take half a pint of strong Mutton Broth, and 6 spoonfuls of Vinegar, three or four blades of large Mace, and one Ounce of Sugar, make this to boil over a Chafingdish of Coals, then put in your Puddings, and when they boil, cover them with another Dish, but turn them sometimes, and when you see that they are enough, take your Puddings and lay them in a warm Dish upon Sippets, then add to their Broth some Sack, Sugar, and Butter, and pour over them; garnish your Dish with Limon and Barberries.

To make a Chiveridge Pudding.

Take the fattest Guts of your Hog clean scoured, then fluff them with beaten Spice and sliced Dates, sweet herbs, a little Salt, Rosewater, Sugar, and two or three Eggs to make it slide; so fill them, tie them up like Puddings and boil them; when they are enough serve them.

To make Liver Puddings.

Take a Hogs Liver boiled and cold, grate it like Bread, then take new Milk and the Fat of a Hog minced fine, put it to the Bread and the Liver, and divide it into two parts, then dry herbs or other if you can minced fine, and put the Herbs into one part with beaten Spice, Anniseeds, Rosewater, Cream and Eggs, Sugar and Salt, so fill the Skins and boil them.

To the other part put preserved Barberries, diced Dates, Currans, beaten Spice, Salt, Sugar, Rosewater, Cream and Eggs, so mix them well together, and fill the Skins and boil them.

To make a Pudding of Goose Blood.

Save the blood of a Goose, and strain it, then put in fine Oatmeal steeped in warm Milk, Nutmeg, Pepper, sweet Herbs, Sugar, Salt, Suet minced fine, Rosewater, Limon Pill, Coriander seeds, then put in some Eggs, and beat all these together very well, then boil them how you do like, either in a buttered Cloth or in Skins, or rost it within the Neck of the Goose.

To make a Cambridge_-Pudding._

Take grated bread searced through a Cullender, then mix it with fine Flower, minced Dates, Currans, beaten Spice, Suet shred small, a little salt, sugar and rosewater, warm Cream and Eggs, with half their Whites; mould all these together with a little Yest, and make it up into a Loaf, but when you have made it in two parts, ready to clap together, make a deep hole in the one, and put in butter, then clap on the other, and close it well together, then butter a Cloth and tie it up hard, and put it into water which boiles apace, then serve it in with Sack, Butter and Sugar.

You may bake it if you please in a baking-pan.

To make a sierced Pudding.

Mince a Leg of Mutton with sweet herbs, and some Suet, make it very fine, then put in grated Bread, minced Dates, Currants, Raisins of the Sun stoned, a little preserved Orange or Limon, and a few Coriander seeds bruised, Nutmeg, Ginger, and Pepper, mingle all together with Cream and raw Eggs wrought together like a Paste, and bake it, and put for Sauce the yolk of an Egg, Rosewater, Sugar and Cinamon, with a little Butter heat together, when you serve it in, stick it with Almonds and Rosemary; you may boil it also if you please, or rost some of in a Lambs Cawl.

To make French Servels.

Take cold Gammon of Bacon, fat and lean together, cut it small as for Sausages, season it with Pepper, Cloves and Mace, and a little Shelots, knead it into a Paste with the yolks of Eggs, and fill some Bullocks Guts with it, and boil them; but if you would have them to keep, then do not put in Eggs.

When you have filled the Guts, boil them, and hang them up, and when you would eat them, serve them in thin slices with a Sallad.

To make a Calves Chaldron Pie, and Puddings also of it.

Take a fat Calves Chaldron boiled tender, and shred it very small, then season it with beaten spice and salt:

Then put in a pound of Currants and somewhat more, and as much Sugar as you think fit, and a little Rosewater; then having your Pie ready, fill it with this, and press it down; close it and bake it, then put some Wine into it, and so eat it.

If you will make Puddings of it, you must add a little Cream and grated bread, a little Sack, more Sugar, and the yolks of Eggs, and so you may bake them, or boil, or fry them.

To make a hasty Pudding.

Take one quart of Cream and boil it, then put in two Manchets grated, and one pound almost of Currans plumped, a little Salt, Nutmeg and Sugar, and a little Rosewater, and so let them boil together, stirring them continually over the Fire, till you see the butter arise from the Cream, and then pour it into a Dish and serve it in with fine Sugar strewed on the brims of the Dish.

To make fine Black Puddings.

Take the Blood of a Hog, and strain it, and let it stand to settle, putting in a little Salt while it is warm, then pour off the water on the top of the Blood, and put so much Oatmeal as you think fit, let it stand all night, then put in eight Eggs beaten very well, as much Cream as you think fit, one Nutmeg or more grated, some Pennyroyal and other Herbs shred small, good store of Beef Sewet shred very small, and a little more Salt, mix these very well together, and then have your Guts very well scoured, and scraped with the back of a Knife, fill them but not too full, then when you have tyed them fast, wash them in fair water, and let your water boil when they go in; then boil them half an hour, then stir them with the handle of a Ladle and take them up and lay them upon clean straw, and prick them with a Needle, and when they are a little cool put them into the boiling water again, and boil them till they are enough.

To make the best Almond-Puddings.

Take a quart of thick Cream and boil it a while with whole Spice, then
put in half a pound of sweet Almonds blanched and beaten to a Paste with
Rosewater, boil these together till it will come from the bottom of the
Posnet, continually stirring it for fear it burn:

Then put it out, and when it is cool, put in twelve yolks of Eggs, and six Whites, some Marrow in big Bits, or Beef Suet shred small, as much Sugar as you think fit, then fill your Guts being clean scraped; you may colour some of them if you please, and into some put plumped Currans, and boil them just as you do the other.

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!