batter perfectly smooth. Beat it well and lightly with the back of a
strong wooden spoon, and after the eggs are added thin it with milk
to a proper consistence. The whites of the eggs beaten separately tc
a solid froth, and stirred gently into the mixture the instant before it
is tied up for boiling, or before it is put into the oven to be baked,
will render it remarkably light. When fruit is added to the batter,
it must be made thicker than when it is served plain, or it will sink
to the bottom of the pudding. Batter should never stick to the knife
when it is sent to table : it will do this both when a sufficient number
of eggs are not mixed with it, and when it is not enough cooked
About four eggs to the half pound of flour will make it firm enough
to cut smoothly
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✪ Suet-Crust for Meat or Fruit Puddings 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.
BUTTER CRUST FOR PUDDINGS.
When suet is disliked for crust, butter must supply its place, but
there must be no intermixture of lard in paste which is to be boiled.
Eight ounces to the pound of flour will render it sufficienty rich for
most eaters, and less will generally be preferred ; rich crust of this
kind being more indigestible by far than that which is baked. The
butter may be lightly broken into the flour before the water is added
or it may be laid on, and rolled into the paste as for puff-crust. A
small portion of salt must be added to it always, and for a meat
pudding the same proportion as directed in the preceding receipt.
For kitchen, or for quite common family puddings, butter and
clarified dripping are used sometimes in equal proportions. From
three to four ounces of each will be sufficient for the pound and
quarter of flour.
Flour, 1 lb. ; butter, 8 oz. ; salt, for fruit puddings, l saltspoonful j
for meat puddings, i teaspoonful✪ Butter Crust for Puddings.
CHAT?. XX.]
BOILED PUDDINGS.
399
SAVOURY PUDDINGS
Page 355 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
batter perfectly smooth. Beat it well and lightly with the back of a strong wooden spoon, and after the eggs are added thin it with milk to a proper consistence. The whites of the eggs beaten separately tc a solid froth, and stirred gently into the mixture the instant before it is tied up for boiling, or before it is put into the oven to be baked, will render it remarkably light. When fruit is added to the batter, it must be made thicker than when it is served plain, or it will sink to the bottom of the pudding. Batter should never stick to the knife when it is sent to table : it will do this both when a sufficient number of eggs are not mixed with it, and when it is not enough cooked About four eggs to the half pound of flour will make it firm enough to cut smoothly
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.
BUTTER CRUST FOR PUDDINGS.
When suet is disliked for crust, butter must supply its place, but there must be no intermixture of lard in paste which is to be boiled. Eight ounces to the pound of flour will render it sufficienty rich for most eaters, and less will generally be preferred ; rich crust of this kind being more indigestible by far than that which is baked. The butter may be lightly broken into the flour before the water is added or it may be laid on, and rolled into the paste as for puff-crust. A small portion of salt must be added to it always, and for a meat pudding the same proportion as directed in the preceding receipt. For kitchen, or for quite common family puddings, butter and clarified dripping are used sometimes in equal proportions. From three to four ounces of each will be sufficient for the pound and quarter of flour.
Flour, 1 lb. ; butter, 8 oz. ; salt, for fruit puddings, l saltspoonful j for meat puddings, i teaspoonful.
CHAT?. XX.]
SAVOURY PUDDINGS
Records on this page
Suet-Crust for Meat or Fruit PuddingsButter Crust for Puddings