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

Pork Plugger
Pies and Pastries
Hertfordshire

(or Pork Plugga)

Suet paste roll filled with chopped bacon and onion, steamed. A speciality of Bishops Stortford (Hutchins 1967, etc)


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Water
4 oz suet
8 oz plain flour
chopped sage and onion
pepper and salt
streaky pork

Make a suet crust from the suet, flour and water and roll out. Spread with layers of diced pork, onion and sage, and season. Wet the edges of the crust, then roll up. Wrap the roll in greaseproof paper brushed over with melted fat, twisting the ends of the paper like a sausage, and put the roll in a pudding cloth. Boil in water for 1½ hours or steam for 2 to 2½ hours. Make a gravy from the pork trimmings and serve hot with gravy.






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