Name: Mutton Pudding
Ingredients: Mutton, freed from fat; 2-3 kidneys, sliced; Fine herbs; Crust for pudding

Mutton Pudding

Ingredients

Mutton, freed from fat
2-3 kidneys, sliced
Fine herbs
Crust for pudding

Directions

Prepare

Prepare the mutton by removing excess fat.
Slice the kidneys and mix them with the mutton.

Assemble and boil

Sprinkle fine herbs over the meat as you layer it into the crust.
Boil the pudding for a shorter time than other puddings, following the same method.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mutton: Forms the savoury meat filling that gives the pudding its body and rich flavour.
Kidneys: Add a deeper, richer meaty flavour and a softer texture to the filling.
Crust for pudding: Encloses the filling and holds its shape while it cooks in the boiling water.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.