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Mutton Pudding
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The time required for cooking is about three hours.
✨ Vintage Recipe
A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The time required for cooking is about three hours.
Preserved exactly as written in the original source
Line a two-quart pudding basin with some beef suet paste
fill the lining with thick mutton cutlets, slightly trimmed, or, if preferred, with steaks cut from the leg
season with pepper and salt some parsley, a little thyme and two slices of onion chopped fine
between each layer of meat, put some slices of potatoes
When the pudding is filled, wet the edges of the paste around the top of the basin
cover with a piece of paste rolled out the size of the basin
Fasten down the edge by bearing all around with the thumb
with the thumb and forefinger twist the edges of the paste over so as to give it a corded appearance
This pudding can be set in a steamer and steamed, or boiled
When done, turn it out carefully on a platter and serve with a rich gravy under it
Modern guidance to help you succeed with this vintage recipe
The suet paste creates a waterproof barrier that traps moisture and renders slowly during cooking, basting the mutton from the outside while preventing water infiltration. Steaming or boiling at a consistent temperature converts the mutton's tough connective tissue (collagen) into gelatin over the three-hour cooking time, making the meat tender. The enclosed environment creates a pressure-cooker effect that intensifies flavors as aromatics infuse into the meat and potatoes, while the starch from potatoes thickens the natural juices into a sauce.
The suet paste can be made up to 1 day ahead, wrapped tightly in plastic wrap, and refrigerated. The assembled but uncooked pudding can be refrigerated for up to 4 hours before cooking; add 15-20 minutes to the cooking time if starting from cold. The cooked pudding can be prepared completely up to 2 days ahead, cooled, and refrigerated in the basin; reheat by steaming for 45 minutes to 1 hour.
Store leftover pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven covered with foil for 20-25 minutes, or steam the entire pudding for 30-40 minutes until heated through. The texture is best when reheated gently with moisture rather than microwaving, which can make the suet crust rubbery.
AI-generated tips from Chef Cecil's culinary database
The suet paste can be made up to 1 day ahead, wrapped tightly in plastic wrap, and refrigerated. The assembled but uncooked pudding can be refrigerated for up to 4 hours before cooking; add 15-20 minutes to the cooking time if starting from cold. The cooked pudding can be prepared completely up to 2 days ahead, cooled, and refrigerated in the basin; reheat by steaming for 45 minutes to 1 hour.
Store leftover pudding wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a 325°F oven covered with foil for 20-25 minutes, or steam the entire pudding for 30-40 minutes until heated through. The texture is best when reheated gently with moisture rather than microwaving, which can make the suet crust rubbery.
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