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Classic
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page 146
batter of potatoes boiled and pressed through a colander, and mixed with milk
and an egg, over them; then putting the rest of the steaks, and butter, bake it.
Batter with (Jour, instead of potatoes, eats well, but requires more egg, and is
not so good.
Another.--Cut slices off a leg that has been underdone, and put them into a
basin lined with a fine suet-crust. Season with pepper, salt, and finely-shred
onion or shalot.
Suet Pudding.
Shred a pound of suet; mix with a pound and a quarter of flour, two eggs beaten
separately, a little salt, and as little milk as will make it. Boil four hours.
It eats well next day, cut in slices and broiled.
The outward fat of loins or necks of mutton finely shred, makes a more delicate
pudding than suet.
Veal-suet Pudding.
Cut the crumb of a threepenny loaf into slices; boil and sweeten two quarts of
new milk, and pour over it. When soaked, pour out a little of the milk; and mix
with six eggs well beaten, and half a nutmeg. Lay the slices of bread into a
dish; with layers of currants and veal-suet shred, a pound of each. Butter the
dish well, and bake; or you may boil it in a basin, if you pre-fer it.
Hunter's Pudding.
Mix a pound of suet, ditto Hour, ditto currants, ditto raisins stoned and a
little cut, the rind of half a lemon shred as fine as possible, six Jamaica
peppers in line powder, four eggs, a glass of brandy, a little salt, and as
little milk as will make it of a proper consistence; boil it in a floured cloth,
or a melon-mould, eight or nine hours. Serve with sweet sauce. Add sometimes A
spoonful of peach-water for change of flavour.
This pudding will keep, after it is boiled, six months, if kept tied up in the
same cloth, and hung up, folded in a sheet of cap-paper to preserve it from
dust, being first cold. When to be used, it must boil a full hour.
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