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Essex Meat Layer Pudding


Any minced meat mixed with fried onions, herbs, egg yolk and milk. Layered c1in thick onto suet pastry followed by another pastry layer, as many times as the container allows. Topped with pastry. Steamed. (J.Salmon)

cf: Loseyns

Original Receipt adapted from

Essex Meat Layer Pudding -

Ingredients: Suet Pastry: 6 oz. flour, ¼ teaspoon salt, 3 oz. shredded suet, ¼ cup cold water
Filling: 1 tablespoon butter, 2 medium sized onions (sliced),½ lb. minced pork,½ lb. minced veal or chicken, 1 teaspoon dried sage, ¼ teaspoon dried oregano, 1 tablespoon chopped chives, ¼ teaspoon black pepper,½ teaspoon salt, ¼ teaspoon celery salt, 1 tablespoon flour, 2 egg yolks, 2 tablespoons double cream

Pastry: sift flour and salt into Bowl and mix in suet. Add enough water to make a stiff dough. Wrap and put in refrigerator for 10 minutes. Meanwhile make filling. Fry onions in butter until soft and golden. Add meats, herbs, seasonings and flour; mix well, cook for 5 minutes then remove pan from heat. Beat together egg yolks and cream and add to meat mixture. Cook 5 minutes more. Butter 2½ pint pudding basin. Roll out dough on a floured surface to ¼-inch thick. Cut small circle to fit bottom of basin and put in place. Spoon on layer of meat mixture (about 1½-inches deep) then add another circle of dough to fit and another layer of meat. Continue until filling and dough have been used up, finishing with layer of dough (3 layers of meat mixture). Ingredients will not fill basin, but need room for dough to expand. Cover basin with greaseproof paper and kitchen foil and steam for 4 hours. Turn out on to a plate and serve with vegetables.
Serves 4.

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