319. Pudding Paste

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About


1st Class Paste. Put on a slab, table, board, or basin, one pound of flour, half a pound of beef or mutton suet, chopped rather fine—the first is preferable—form a well with your hand in the centre of the flour, add the suet, a teaspoonful of salt, half of pepper; moisten all with water, working the flour in by degrees, till it forms a stiff paste; work it well for two minutes, throw a little flour on the slab, with the paste on it; let it remain five minutes, then roll it out to any thickness you like. This will be referred to very often, therefore pay particular attention to it, and give it an important place in the book. For savoury pudding, I sometimes vary the flavour, by adding a little chopped parsley, or a little onion, or thyme, or mushrooms in it.

2nd Class Paste. Proceed the same way, putting only six ounces of suet.

3rd Class Paste. The same, with four ounces.

4th Class Paste. The same, with four ounces of dripping.

Lamb, veal, and pork fat, may be used; but as they do not chop so floury, the paste is heavier. But they can be used for baked puddings, which I have introduced in that series.