Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Mussel Pudding
Fish - Shellfish

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? editor@foodsofengland.co.uk

BEEF OR MUSSEL PUDDING COOKED IN PAPER

Crust: ½ lb (250g) Self Raising flour
3 oz (85g) finely-chopped suet; pinch salt water.

For beef: ¾ 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 ½ 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 ½ hours.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline 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 ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats