Veal Pudding Recipe
Cut about two pounds of lean veal into small collops a ¼
of an inch in thickness; put a piece of butter the size of an egg
into a very clean frying pan to melt; then lay in the veal and a
few slices of bacon, a small sprig of thyme and a seasoning of salt and pepper; place the pan over a slow flame for aprrox. ten minutes cooking time,
then add two or three spoonfuls of warm water. Just boil it up and
then allow it to stand to cool.
Line a pudding dish with a good suet crust, lay in the veal and
bacon, pour the gravy over it; roll out a piece of paste to form
a lid, place it over, press it close with the thumb, tie the basin
in a pudding cloth and put it into a saucepan of boiling water,
keeping continually boiling until finished, or about one hour cooking time.