Mrs Beetons Meat Recipes Revisited
Mutton Pudding
About 900g (2lb) the Chump End of the Loin of Mutton, weighed after being boned
Suet Crust made with Milk, using 170g (6oz) of Suet to each 450g (1lb) of Flour
Onion (optional)
Salt and Pepper, to taste
Cut the meat into thin slices and season with salt and pepper.
Line the pudding dish with suet pastry.
Add the meat and nearly, but do not quite, fill it up with water
Add a small quantity of minced onion, if liked.
Moisten the edges of the crust, cover the pudding with the remaining pastry, press the two crusts together, so that the gravy will not escape and turn up the overhanging pastry.
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 3 hours.
Ensure that the water does not evaporate, topping it up from time to time with boiling water.
When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting.
Serve quickly in the basin, either in an ornamental dish, or with a napkin pinned round it.
Time: About 3 hours.
Sufficient for 6 persons.
Seasonable all the year, but more suitable in winter.
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, 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.
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