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Classic
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page 162
A Steak Pudding.
Make a rich paste of a quartern of flour and two pounds of suet shred fine,
mixed up with cold water, seasoned with a little salt, and made stiff. The
steaks may be either beef or mutton, well seasoned with pepper and salt. Roll
the paste out half an inch thick. Lay the steaks upon it, and roll them up in
it. Then tie it in a cloth, and put it into boiling water. A small pudding will
be done enough in three hours. A large one takes five hours boiling.
N. B. Pigeons eat well this way.
A boiled Potatoe Pudding.
Boil two pounds of potatoes, and beat them in a mortar fine; beat in half a
pound of melted butter, and boil it half an hour. Pour melted butter over it,
with a glass of white wine, or the juice of a Seville orange, and throw sugar
all over the pudding and dish.
A boiled Almond Pudding.
Beat a pound of sweet almonds as small as possible, with three spoonfuls of rose
water, and a gill of sack or white wine; mix in half a pound of fresh butter
melted, with five yolks of eggs, and two whites, a quart of cream, a quarter of
a pound of sugar, half a nutmeg grated, one spoonful of flour, and
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Classic
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