Home › The Principles of Cookery › Vegetable Pudding, Economical and Good

Vegetable Pudding, Economical and Good

Shred six ounces of good beef suet very finely. Mix with it half a pound of the inside of baked potatoes, and add half a pound of the red part of carrots finely scraped, two ounces of candied peel finely shredded, four table-spoonfuls of moist sugar, and a little salt. Mix these ingredients thoroughly, and moisten with one well-beaten egg. Tie the pudding in a cloth, plunge it into boiling water, and boil quickly till done enough. Turn it out carefully, and serve with sweet sauce, to which a little brandy may be added if liked. Time to boil the pudding, two and a half hours.