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📝 Description
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🥘 Ingredients
About 2 lbs. of the chump end of the loin of mutton, weighed after being boned; pepper and salt to taste, suet crust made with milk (see Pastry), in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked).
👨🍳 Method
Cut the meat into rather thin slices, and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe No. 605, using the same kind of pudding-dish as there mentioned.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Mutton Pudding recipe, thinking it would be a cozy weekend project. Boy, was I wrong. The 3-hour cook time is not a deal-breaker for a weeknight cook like me, but it's definitely a commitment. I found that the minced onion added a subtle, delightful sweetness that I wouldn't have expected. It was a pleasant surprise, and I'll definitely use it again. The suet crust was surprisingly easy to work with, and it cooked up beautifully. This dish is hearty and comforting, perfect for a chilly evening. But honestly, the real test was whether my kids would eat it. They did, and they asked for seconds. So, if you're a weeknight warrior like me, looking for a comforting dish that won't disappoint, give this a try. Just set aside some time.
