Are of two kinds; the first consists of a farinaceous dough, containing
a portion of butter or other fat, inclosing any kind of meat or fruit,
and rendered eatable by boiling; it may be termed _a boiled pie_.
The paste for a meat pudding is usually made with beef suet, or marrow,
one part of it chopped as fine as possible, and intimately mixed with
four parts by weight of flour, is made into a paste with water or milk.
With this paste, a pudding mould or basin, previously rubbed with butter
within, is lined, and the meat is added to fill up the vacancy. A lid of
paste is now put over the meat, and made to adhere to the margin of the
dish. The whole is then tied over with a wetted cloth, dusted with
flour to prevent the dough sticking to it, and then boiled in water till
the pudding is sufficiently cooked.
The other kind of pudding is a batter composed of eggs, butter and
flour, or any other farinaceous substance, occasionally enriched with
the admixture of fruit, sugar, and spices, and rendered eatable either
by boiling in the manner stated, or by baking in an oven.