Home › The Principles of Cookery › GOOSE PUDDING, OR SAVOURY PUDDING (a Yorkshire recipe)

GOOSE PUDDING, OR SAVOURY PUDDING (a Yorkshire recipe)

Pour as much boiling milk over a pound of stale bread as will just cover it. Let it soak until soft, then beat it with a fork, and take out any lumps that will not soften. Add six ounces of beef suet, finely shredded, four large onions, boiled and chopped, a dessert-spoonful of powdered sage, and the same of marjoram and thyme, a dessert-spoonful of salt, a tea-spoonful of pepper, a dessert-spoonful of oat-meal, and three eggs well beaten. Spread the mixture in a buttered or greased dripping-tin, about three-quarters of an inch in thickness. Put it in the oven for half an hour, to cook the under-part, then place it under the goose, before the fire, and let the gravy drip on it. It must be well browned in every part. Cut it into squares, and serve it at the same time as the goose. This pudding may also be served with roast pork. Time, an hour and a half. Probable cost, 1s. 3d. Sufficient for six or eight persons.