Mussel meat mixed-in to suet dough with chopped bacon. Steamed or boiled. (J.Salmon)
The original source of this receipt isn't known. Can you help? firstname.lastname@example.org
BEEF OR MUSSEL PUDDING COOKED IN PAPER
Crust: 1/2 lb (250g) Self Raising flour
3 oz (85g) finely-chopped suet; pinch salt water.
For beef: 3/4 lb (725g) stewing steak
1 shallot, pepper, salt, a little water.
For mussels: mussels, pepper salt.
Method 1: Make the suet crust. If using beef, cut up the meat and shallot and season. Roll out the suet crust and lift it onto a piece of greased greaseproof paper. Put the meat and a very little water on this, tie up in a cloth, and steam for 3 1/2 hours.
Method 2: With mussels. Make the suet crust, roll out and put on the paper as in Method 1. Wash the mussels very well and remove bears. Put them in a pan on the stove- a very low heat so that the pan will not burn – and they will open almost immediately. Scoop them out onto the dough, season, wrap up as in method 1, and steam for 1 1/2 hours.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY