Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Teal Pudding

Take three teal and a pound of tender rump steak. Divide the birds into neat joints, and season them well with salt and cayenne. Cut up the steak into pieces an inch square, season them, and dredge them lightly with flour. Line a shallow, thick-rimmed pudding-basin with good suet pastry rolled out to the thickness of half an inch, and leave an inch of crust to overlap the edge. Place in the basin a layer of steak and a layer of jointed teal, and repeat until the dish is full. Pour in a quarter of a pint of beef gravy. Moisten the edges of the pastry, lay the cover on the top, press the crusts closely together, and turn over the overlapping pastry that the gravy may not escape. Tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling quickly until done enough. Take it up, let it stand a few minutes, and either turn it out upon a hot dish, or serve in the basin in which it was boiled, with a napkin pinned round it. Time to boil, two hours. Sufficient for six or seven persons.

For the Modern Kitchen

A boiled suet pudding of game and beef, of the kind that dominated British winter cookery before the oven-baked pie took over. The method is sound; the shopping list is the hard part.

A Little History

Boiled meat puddings were the everyday counterpart of the pie in households without a reliable oven: a basin, a cloth and a pot over the fire would do, and the suet crust both sealed the meat and stretched it. Beef steak was the standard filler, with game, kidney, oysters or larks added according to season and purse — Cassell's New Dictionary of Cookery, compiled in the last decades of the nineteenth century, prints a long run of such variations. Teal, the smallest of the wild ducks, arrived on inland tables in autumn and winter with the wildfowling season, and pairing it with rump steak solved two problems at once: the beef supplied fat and bulk that a lean little duck cannot, while the birds gave the gravy a depth that beef alone would not. The instruction to serve in the basin with a napkin pinned round it belongs to the same period's dining-room conventions, when a pudding too fragile to turn out was still expected to reach the table looking deliberate.

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