Suet Puddings Subsistence Food
(Page 2 of 2)
November/December 1973
By Bill Johnston
Next, gather up the corners of the napkin and tie them tightly with a piece of string. Remove the pudding from the bowl, cloth and all, and set the whole business in boiling water deep enough to cover the top. Boil it steadily for three hours, making sure the bag stays submerged. Unwrap the finished product and serve it hot. (Leftovers are good fried the next day.)
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» BACON PUDDING
Moisten the basic pudding mix with cold water and roll it into a rectangle about half an inch thick. Lay slices of bacon on the dough and sprinkle the meat with sage, salt, pepper and a little onion. Then roll up the pudding like a jelly roll.
Spread out a table napkin and sprinkle it with a little flour. Lay the filled dough in the center. Fold the edge of the cloth nearest you over the pudding, turn up the sides and roll the whole mass into a package which you seal by fastening down the top edge with safety pins.
Place the cloth-covered bundle in a saucepan of boiling water and cook it for about an hour and a half. Serve the pudding in oneinch slices . . . or let it cool and fry it the next day.
» SUET DUMPLINGS
Moisten the suet mix and make it into balls to be boiled like regular dumplings. The result will be solid rather than fluffy and won't break up as the breadlike version often does.
» PLAIN SUET PATTIES
Make chopped suet into cakes shaped like hamburgers and cook them in boiling water for about 15 minutes. The patties can be eaten with jam or honey.
There's nothing dainty about suet dishes . . . they're cold weather specialties that stick to your ribs and seem to insulate you against the chill outside. The British—and the chickadees—ought to know!
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