Preliminary Hints And Observations

When you boil a pudding, take particular care that your cloth is clean, and remember to dip it in boiling water; flour it well, and give it a shake, before you put your pudding into it. If it be a bread pudding tie it loose, but close if a batter pudding. If you boil it in a bason, butter it, and boil it in plenty of water. Turn it often, and do not cover the pan ; and when enough, take it up in the bason, and let it stand a few minutes to cool. Then untie the string, clap the cloth round the bason, lay your dish over it, and turn the pudding out; then take off the bason and cloth very carefully, light puddings being apt to break. When you make a batter pudding, first mix the flour well with a little milk, then put in the ingredients by degrees, and it will be smooth and not lumpy; but for a plain batter pudding, the best way is to strain it through a coarse hair sieve, that it may neither have lumps, nor the treadles of the eggs ; and for all other puddings, strain the eggs when you beat them. Bread and custard puddings for baking, require time and a moderate oven to raise them ; batter and rice puddings a quick oven, and always remember to butter the pan or dish before you put your pudding into it.

Steak Pudding

Having made a good crust, with flour and suet shred fine, and mixed it up with cold water, season it with a little salt, and make a pretty stiff crust, in the proportion of two pounds of suet to a quarter of a peck of flour. Take either beef or mutton steaks, well season them with pepper and salt, and make it up in the same manner as an apple pudding ; tie it in a cloth, and put it in when the water boils. If a small pudding, it will be boiled in three hours, but a large one will take five hours.

Calf's Foot Pudding

Mince very fine a pound of calves' feet, first taking out the fat and brown. Then take a pound and a half of suet, pick off all the skin, and shred it small. Take six eggs, all the yolks, and but half the whites, and beat them well. Then take the crumb of a halfpenny roll grated, a pound of currants clean picked and washed, and rubbed in a cloth, as much milk as will moisten it with the eggs, a handful of flour, a little salt, nutmeg, and sugar, to season it to the palate. Boil it nine hours. Then take it up, lay it in the dish, and pour melted butter over it. White wine and sugar may be put into the butter, and it will be a very great improvement.

Yorkshire Pudding

This pudding is usually baked under meat, and is thus made: beat four large spoonsful of fine flour with four eggs, and a little salt, for fifteen minutes. Then put to them three pints of milk, and mix them well together. Then butter a dripping-pan, and set it under beef, mutton, or a loin of veal, when roasting. When it is brown, cut it into square pieces, and turn it over; and when the under side is browned also, send it to table on a dish.

Hunting Pudding

Mix eight eggs beat up fine with a pint of good cream, and a pound of flour. Beat them well together, and put to them a pound of beef suet finely chopped, a pound of currants well cleaned, half a pound of jar raisins stoned and chopped small, two ounces of candied orange cut small, the same of candied citron, a quarter of a pound of powdered sugar, and a large nutmeg grated. Mix all together with half a gill of brandy, put it into a cloth, tie it up close, and boil it four hours.