Brain and Tongue Pudding


  • 3 sheep’s brains
  • 3 sheep’s tongues suet pastry using 6 oz. flour, etc.
  • 1 teasp. finely-chopped parsley
  • 1 shallot
  • 1 teasp. flour
  • salt and pepper
  • 1 hard-boiled egg
  • ½ pt. milk.


Prepare the brains as in the following recipe. Wash the tongues and simmer until the skin can be removed. Line a greased basin with suet pastry. Fill with layers of sliced tongue, cleaned and roughly-chopped brains, seasoning of parsley, finely-chopped shallot, flour, and salt and pepper, and slices of hard-boiled egg. Add the milk and cover with suet pastry. Cover with greased greaseproof paper and steam for 3–3½ hr.