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Classic
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page 145
An excellent plain Potatoe Pudding.
Take eight ounces of boiled potatoes, two ounces of butter, the yolks and whites
of two eggs, a quarter of a pint of cream, one spoonful of white wine, a morsel
of salt, the juice and rind of a lemon; beat all to froth; sugar to taste. A
crust or not, as you like. Bake it. If wanted richer, put three ounces more
butter, sweetmeats and almonds, and another egg.
Potatoe Pudding with Meat.
Boil them till fit to mash; rub through a colander, and make into a thick batter
with milk and two eggs. Lay some seasoned steaks in a dish, then some batter;
and over the last layer pour the remainder of the batter. Bake a fine brown.
Steak or Kidney Pudding.
If kidney, split and soak it, and season that or the meat. Make a paste of suet,
flour, and milk; roll it, and line a basin with some; put the kidney or steaks
in, cover with paste, and pinch round the edge. Cover with a cloth, and boil a
considerable time.
Beef-steak Pudding.
Prepare some fine steaks as in page 37; roll them with fat between; and if you
approve shred onion, add a very little. Lay a paste of suet in a basin, and put
in the rollers of steaks; cover the basin with a paste, and pinch the edges to
keep the gravy in. Cover with a cloth tied close; and let the pudding boil
slowly, but for a length of time.
Baked Beef-steak Pudding.
Make a batter of milk, two eggs and flour, or, which is much better, potatoes
boiled and mashed through a colander; lay a little of it at the bottom of the
dish; then put in the steaks prepared as above, and very well seasoned; pour the
remainder of the batter over them, and bake it.
Mutton Pudding.
Season with salt, pepper, and a bit of onion; lay one layer of steaks at the
bottom of the dish; and pour a
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