Home › The Principles of Cookery › Whiting Pudding

Whiting Pudding

Take half a pound of the flesh of cold boiled whiting perfectly freed from skin and bone. Pound it to a smooth paste, soften by working gradually into it four ounces of fresh butter which has been beaten to cream, and add three ounces of baked flour, a pinch of grated lemon-rind, a little pepper, salt, and grated nutmeg. Mix the ingredients thoroughly, and bind the mixture together with the yolks of four eggs and the well-whisked whites of three. Form the pudding to a bolster shape, roll it in oiled paper, and tie it in a cloth. Fasten both ends securely, and steam it over fast-boiling water. Turn it out carefully, serve on a hot dish, and send to table with it good white sauce nicely flavoured with lemon-juice in a tureen. Time to steam the pudding, one hour. Probable cost, 1s., without the sauce. Sufficient for four or five persons.