To make a Haggas Pudding in a Sheeps Paunch

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take good store of Parsley, savory, time, onions, oatmeal groats chopped together, and mingled with some beef or mutton-suet minced together, and some cloves, mace, pepper, and salt; fill the paunch, sow it up, and boil it. Then being boiled, serve it in a dish, and cut a hole in the top of it, and put in some beaten butter with two or three yolks of eggs dissolved in the butter or none.

Thus one may do for a Fasting day, and put no suet in it, and put it in a napkin or bag, and being well boiled, butter it, and dish it in a dish, and serve it with sippets.