Mrs Beetons Meat Recipes Revisited

Suet Pudding, to serve with Roast Meat

450g (1lb) Flour
285ml (½ pint) Milk or Water
170g (6oz) Suet, finely chopped
½ saltspoon Salt
½ saltspoon Pepper

Mix the suet well with the flour.
Add the salt and pepper and make into a smooth paste with the milk or water.
Tie the pudding in a floured cloth, or put it into a buttered basin.
Boil from 2½ to 3 hours.
To enrich it, substitute 3 beaten eggs for some of the milk or water and increase the proportion of suet.

Time: 2½ to 3 hours.
Sufficient for 5 or 6 persons.
Seasonable at any time.

Note: When there is a joint roasting or baking, this pudding may be boiled in a long shape and then cut into slices a few minutes before dinner is served: these slices should be laid in the dripping pan for a minute or two and then browned before the fire.
Most children like this accompaniment to roast meat.
Where there is a large family of children and the means of keeping them are limited, it is a most economical plan to serve up the pudding before the meat: as, in this case, the consumption of the latter article will be much smaller than it otherwise would be.

SUET PUDDING, to serve with Roast Meat

1375. INGREDIENTS - 1 lb. of flour, 6 oz. of finely-chopped suet, 1/2 saltspoonful of salt, 1/2 saltspoonful of pepper, 1/2 pint of milk or water.

Mode - Chop the suet very finely, after freeing it from skin, and mix it well with the flour; add the salt and pepper (this latter ingredient may be omitted if the flavour is not liked), and make the whole into a smooth paste with the above proportion of milk or water. Tie the pudding in a floured cloth, or put it into a buttered basin, and boil from 2–1/2 to 3 hours. To enrich it, substitute 3 beaten eggs for some of the milk or water, and increase the proportion of suet.

Time - 2-1/2 to 3 hours.

Average cost, 6d.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Note - When there is a joint roasting or baking, this pudding may be boiled in a long shape, and then cut into slices a few minutes before dinner is served: these slices should be laid in the dripping-pan for a minute or two, and then browned before the fire. Most children like this accompaniment to roast meat. Where there is a large family of children, and the means of keeping them are limited, it is a most economical plan to serve up the pudding before the meat: as, in this case, the consumption of the latter article will be much smaller than it otherwise would be.

Mrs BeetonRecipes

Mrs Beetons Meat Recipes Revisited

Suet Pudding, to serve with Roast Meat

Mrs Beeton
Recipes