Name: Veal Pudding
Cuisine: American
Ingredients: 2 pounds of lean veal into small collops a quarter of an inch in thickness; 1 piece of butter the size of an egg into a very clean frying pan to melt; 1 few slices of bacon; 1 small sprig of thyme and a seasoning of pepper and salt; 1 slow fire for about ten minutes; 2 or three spoonfuls of warm water; 1 good suet crust; 1 piece of paste to form a lid; 1 pudding cloth and put it into a saucepan of boiling water; 1 hour

Original Recipe

Cut about two pounds of lean veal into small collops a quarter of an inch in thickness; put a piece of butter the size of an egg into a very clean frying pan to melt; then lay in the veal and a few slices of bacon, a small sprig of thyme and a seasoning of pepper and salt; place the pan over a slow fire for about ten minutes, then add two or three spoonfuls of warm water. Just boil it up and then let it stand to cool. Line a pudding-dish with a good suet crust, lay in the veal and bacon, pour the gravy over it; roll out a piece of paste to form a lid, place it over, press it close with the thumb, tie the basin in a pudding cloth and put it into a saucepan of boiling water, keeping continually boiling until done, or about one hour.

skillet

Saucepan

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1

Cut about two pounds of lean veal into small collops a quarter of an inch in thickness; put a piece of butter the size of an egg into a very clean frying pan to melt; then lay in the veal and a few slices of bacon, a small sprig of thyme and a seasoning of pepper and salt; place the pan over a slow fire for about ten minutes, then add two or three spoonfuls of warm water.
2

Just boil it up and then let it stand to cool.
3

Line a pudding-dish with a good suet crust, lay in the veal and bacon, pour the gravy over it; roll out a piece of paste to form a lid, place it over, press it close with the thumb, tie the basin in a pudding cloth and put it into a saucepan of boiling water, keeping continually boiling until done, or about one hour.

Veal Pudding

Original Recipe

Ingredients

Required Gear

Instructions