Mutton Pudding
Ingredients
Directions
Prepare
Prepare the mutton by removing all fat.
Mix the mutton with the sliced kidneys.
Sprinkle fine herbs over the meat mixture.
Assemble and boil
Place the mixture into the prepared crust.
Boil the pudding for a shorter time than other puddings.
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 main body of the filling and gives it a rich, savory meaty flavor.
- Kidneys
- Add a distinctive, rich flavor and a firmer, more textured bite to the filling.
- Fine herbs
- Add aroma and a fresh, herbal note that balances the rich meat.
- Crust
- Encloses the filling and holds it together while the pudding boils.
The step that matters
Boiling the pudding. Boiling for a shorter time than other puddings matters because prolonged heat tightens meat proteins and toughens the filling, while the crust can become overcooked and soggy. Keeping the boil brief helps the meat stay tender and the crust hold its shape.
“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.
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