Add Recipe Why Join?

Mutton Pudding

  • Paste (see Puff Paste recipe)
  • mutton cutlets
  • Pepper
  • Salt
  • parsley
  • Thyme
  • 2 slices onion, finely chopped
  • Potatoes, sliced
Line a 2-quart pudding dish with some paste. Fill the lining with thick mutton cutlets, slightly trimmed, or, if you prefer, with steaks cut from the leg. Season with pepper and salt, some parsley, a little thyme and chopped onions. Between each layer of meat, put some slices of potatoes.

When the dish is full, wet the edges of the paste around the top of the dish. Cover with a piece of paste rolled out the size of the dish. Fasten down the edge by pressing all around with the thumb. With the thumb and forefinger, twist the edges of the paste over and over so as to give it a corded appearance.

This pudding can be set in a steamer and steamed, or boiled. The time required for cooking is about 3 hours. When donem put on a platter and serve proudly with a rich gravy under it.
Submitted by Tess M Jul 15, 2009
15 min 30 min 45 min
Popular
Explore
Recipe Rascal