Pudden

[RustyHinge]

This an exercise in nostalgia -

- and presupposes that you don't need explicit destructions about the
filling or the pastry...

Prepare the snake and pigmy filling - try using featherblade for the
steak^h^h^snake

Thoroughly flour a piece of linen and place it over a big basin.
Roll-out plain flour and suet pastry and place it over the floured
cloth. Put the prepared and pre-cooked snake and pigmy filling in the
middle of the pastry, allow all to sink into the basin, mould over (not
mould over) the pastry and seal the joins with brushed-on milk.

Tie the corners of the cloth so it tightly embraces the pastry, and dunk
the whole in enough boiling water to cover it. Turn heat up to overkill
until the pot starts to boil again, then keep it on the boil (poultice,
anyone? Ed.) for a good hour - more if it is a family-sized pudding.

Just make sure nobody misses the family...

[Tim C.]

Post by RustyHinge
This an exercise in nostalgia -
- and presupposes that you don't need explicit destructions about the
filling or the pastry...
Prepare the snake and pigmy filling - try using featherblade for the
steak^h^h^snake
Thoroughly flour a piece of linen and place it over a big basin.
Roll-out plain flour and suet pastry and place it over the floured
cloth. Put the prepared and pre-cooked snake and pigmy filling in the
middle of the pastry, allow all to sink into the basin, mould over (not
mould over) the pastry and seal the joins with brushed-on milk.
Tie the corners of the cloth so it tightly embraces the pastry, and dunk
the whole in enough boiling water to cover it. Turn heat up to overkill
until the pot starts to boil again, then keep it on the boil (poultice,
anyone? Ed.) for a good hour - more if it is a family-sized pudding.
Just make sure nobody misses the family...

Ok, what's featherblade?

[RustyHinge]

Post by Tim C.

Post by RustyHinge
This an exercise in nostalgia -
- and presupposes that you don't need explicit destructions about the
filling or the pastry...
Prepare the snake and pigmy filling - try using featherblade for the
steak^h^h^snake
Thoroughly flour a piece of linen and place it over a big basin.
Roll-out plain flour and suet pastry and place it over the floured
cloth. Put the prepared and pre-cooked snake and pigmy filling in the
middle of the pastry, allow all to sink into the basin, mould over (not
mould over) the pastry and seal the joins with brushed-on milk.
Tie the corners of the cloth so it tightly embraces the pastry, and dunk
the whole in enough boiling water to cover it. Turn heat up to overkill
until the pot starts to boil again, then keep it on the boil (poultice,
anyone? Ed.) for a good hour - more if it is a family-sized pudding.
Just make sure nobody misses the family...

Ok, what's featherblade?

It's a particularly flavoursome cut of beef - usually highly marbled.
Not suitable for grilling unless you have sharp teeth.

[Martin]

On Tue, 26 Nov 2013 15:47:45 +0000, RustyHinge

Post by RustyHinge

Post by Tim C.

Post by RustyHinge
This an exercise in nostalgia -
- and presupposes that you don't need explicit destructions about the
filling or the pastry...
Prepare the snake and pigmy filling - try using featherblade for the
steak^h^h^snake
Thoroughly flour a piece of linen and place it over a big basin.
Roll-out plain flour and suet pastry and place it over the floured
cloth. Put the prepared and pre-cooked snake and pigmy filling in the
middle of the pastry, allow all to sink into the basin, mould over (not
mould over) the pastry and seal the joins with brushed-on milk.
Tie the corners of the cloth so it tightly embraces the pastry, and dunk
the whole in enough boiling water to cover it. Turn heat up to overkill
until the pot starts to boil again, then keep it on the boil (poultice,
anyone? Ed.) for a good hour - more if it is a family-sized pudding.
Just make sure nobody misses the family...

Ok, what's featherblade?

It's a particularly flavoursome cut of beef - usually highly marbled.
Not suitable for grilling unless you have sharp teeth.

http://food.list.co.uk/article/17268-cuts-of-meat-where-your-beef-comes-from/

[Ophelia]

Post by Tim C.

Post by RustyHinge
This an exercise in nostalgia -
- and presupposes that you don't need explicit destructions about the
filling or the pastry...
Prepare the snake and pigmy filling - try using featherblade for the
steak^h^h^snake
Thoroughly flour a piece of linen and place it over a big basin.
Roll-out plain flour and suet pastry and place it over the floured
cloth. Put the prepared and pre-cooked snake and pigmy filling in the
middle of the pastry, allow all to sink into the basin, mould over (not
mould over) the pastry and seal the joins with brushed-on milk.
Tie the corners of the cloth so it tightly embraces the pastry, and dunk
the whole in enough boiling water to cover it. Turn heat up to overkill
until the pot starts to boil again, then keep it on the boil (poultice,
anyone? Ed.) for a good hour - more if it is a family-sized pudding.
Just make sure nobody misses the family...

Ok, what's featherblade?

It's a particularly flavoursome cut of beef - usually highly marbled. Not
suitable for grilling unless you have sharp teeth.

Marbled is good! Hard to get much else than lean stuff these days. I had a
butcher not too long ago who told me I was unusual because I always asked
for meat, not too lean.

[Tim C.]

Post by RustyHinge

Post by Tim C.

Post by RustyHinge
This an exercise in nostalgia -
- and presupposes that you don't need explicit destructions about the
filling or the pastry...
Prepare the snake and pigmy filling - try using featherblade for the
steak^h^h^snake
Thoroughly flour a piece of linen and place it over a big basin.
Roll-out plain flour and suet pastry and place it over the floured
cloth. Put the prepared and pre-cooked snake and pigmy filling in the
middle of the pastry, allow all to sink into the basin, mould over (not
mould over) the pastry and seal the joins with brushed-on milk.
Tie the corners of the cloth so it tightly embraces the pastry, and dunk
the whole in enough boiling water to cover it. Turn heat up to overkill
until the pot starts to boil again, then keep it on the boil (poultice,
anyone? Ed.) for a good hour - more if it is a family-sized pudding.
Just make sure nobody misses the family...

Ok, what's featherblade?

It's a particularly flavoursome cut of beef - usually highly marbled.
Not suitable for grilling unless you have sharp teeth.

Ah, using Martin's link I think it's almost the same as the Austrian
Gulasch meat.