94. Indian Meal Poullenta

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Boil the meal as above (it must be very thick), without the cheese; mind that it is stirred up a great deal, or it will catch to the bottom of the pot; pour some into a baking-dish well greased; cut some beef or pork, sausages, saveloys, or black puddings, into slices, and place them on it. Cover this over with some more meal from the pot; bake for twenty minutes, and serve.

This is an excellent and cheap dish, and well worthy the attention of all classes, now that flour has become so expensive; it is fit for the tables of the most wealthy, if a strong gravy is poured over it when served. This may be made sweet with either jam, treacle, or brown sugar.