Mutton Pudding
Ingredients
Directions
Prepare the filling
Prepare the mutton by trimming off 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 provides its savory, meaty flavor.
- Kidneys
- Add a richer, more pronounced savory flavor to the meat.
- Fine herbs
- Add aroma and fresh flavor to the meat mixture.
The step that matters
Boil for a shorter time than other puddings. The meat and kidneys are already tender enough to cook through in the boil, so a longer boil than the habit calls for can toughen the meat and dry the filling.
“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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