Tagged ‘savory’

Bag of Pudding

May 18th, 2013 by KM Wall

Not just any bag – the pudding bag! Pudding in a bag? Isn’t that messy? Not if you know how it’s done.

Possible the most famous bag pudding is the Christmas Pudding that Mrs Cratchit serves in Dicken’s The Christmas Carol:

“Mrs Cratchit left the room alone — too nervous to bear witnesses — to take the pudding up and bring it in… Hallo! A great deal of steam! The pudding was out of the copper which smells like a washing-day. That was the cloth. A smell like an eating-house and a pastrycook’s next door to each other, with a laundress’s next door to that. That was the pudding. In half a minute Mrs. Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quarter of ignited brandy, and bedight with Christmas holly stuck into the top.”

 

 

Christmas Pudding - IN A BAG

Christmas Pudding – IN A BAG

Often the bag is a linen napkin ……. bag is a verb as well as a noun…..

Bag Pudding (OED)

[f. BAGn.1 + PUDDING.]

1. A pudding boiled in a bag.
1598 in FLORIO. 1600HEYWOOD1 Edw. IV, Wks. 1874 I 47 Thou shalt be welcome to beef and bacon, and perhaps a bag-pudding.

1641W. CARTWRIGHTOrdinary II. i, A solemn son of Bagpudding and Pottage.

And if there’s bag pudding, could pudding bag be far behind?

 

Puddingbag (OED)

A bag in which a pudding is boiled. Also transf. and fig. Cf. pudding-poke.

c1597 T. DELONEY Jack of Newberie (1619) iv. sig. G3, The other maide..with the perfume in the pudding-bagge, flapt him about the face.

1626 in NARES (Halliw.), [A piece of Sail-cloth] about half a yard long, of the breadth of a pudding-bag.

And now for what very well be the most comprehensive pudding recipe in any English cookbook ever, no matter the century. I have added the numbered and letter divisions to help you keep track of the possibilities:

Oatmeal Puddings, otherwise of Fish or Flesh Blood.

Take a quart of whole Oatmeal, steep it in warm Milk overnight, and then drain the groats from it, boil them in a quart or three  pints of good Cream; then the Oatmeal being boyled and cold have Tyme, Penny-royal, Parslee, Spinnage, Savory, Endive, Marjoram, Sorrel, Succory, and Strawberry-leaves of each a little quantity, chop them fine and put them to the Oatmeal, with some Fennel-seeds, Pepper, Cloves, Mace, and Salt,

  1. boyl it in a Napkin,

  2. or bake it in a Dish,

  3. Pie,

  4. or Guts:

    1. sometimes of the former Pudding you may leave out some of the herbs, and add these, Pennyroyal, Savory, Leeks, a good bigg Onion, Sage, Ginger, Nutmeg, Pepper, Salt, either for fish or flesh dayes, with Butter or Beef-suet, boyled or baked in Dish, Napkin, or Pie

1661. William Rabisha.  The Whole Body of Cookery Dissected. p. 184.

 

Rag Pudding - a 20th century dish that may hearken back to the 19th century, but is a pudding in a pie

Rag Pudding – a 20th century dish that may hearken back to the 19th century, but is a pudding in a pie

 

You are he that did eat the pudding and the bag.

Proverbs Collected by J. H. Esqr. London 1659

Sauce madam, another

March 15th, 2012 by KM Wall

Sauce Madame.

Recipe sauge, percely, ysop & saueray, quyncis, gode perys, & garlic, & put in þe gosse, & sew þe hole agayn þat no grece go oute; & roste it & leye þe grece þat drops fro þe sawce & etc. –  Source [MS Harley 5401, S. Wallace (trans.)]

Sauce Madame

Recipe  Sage, parsley, hyssop, & savory, quinces, good pears, & garlic, & put in the goose, & sew the hole again that no grease go out; & roast it & let the grease that drops from the sauce & etc.

 

Sauce madam (one version)

March 15th, 2012 by KM Wall

Sawce madame. Take sawge, persoly, ysope, saveray, Onyons gode, peres, garlek, I say, And grapes. go fille þy gose þenne And sew þy hole, no grece oute renne. Lay hur to fyre and rost hyr browne, And kepe þo grece þat falles doune. Take galingale and þo grece þat renne, Do hit in posnet, as I þe kenne. Whenne þo gose is rostyd, take hir away, Smyte hir in pesys, I þe pray. Þat is within, þou schalle take oute, Kest in þy posnet with outene doute. 3if hit is thyke do þerto wyne, And powder of galingale þat is fyne, And powder dowce and salt also. Boyle alle togeder er þou fyr go, In a dysshe þy gose þou close Þe sawce abofe, as I suppose.

-  Source [Liber cure cocorum, T. Gloning (ed.)]
Sauce Madame
Take sage, parsley, hyssop, savory, onions good, pears, garlic, I say, And grapes. Go fill thy goose then And sew thy hole, no grease out run. Lay her to fire and roast her brown, And keep her grease that falls down. Take galingale, and thou grease that ran, Do it in a posnet, as I thee ken. When thou goose is roasted, take her away, Smite her in pieces, I thee pray. That is within, thou shall take out. Cast in thy posnet with outene doute , if it is thick do thereto wine, And powder of galingale that is fine, And powder douce and salt also. Boil all together ere thou fire go, In a dish thy goose thou close the sauce above, as I suppose.

© 2003-2011 Plimoth Plantation. All rights reserved.

Plimoth Plantation is a not-for-profit 501 (c)3 organization, supported by admissions, grants, members, volunteers, and generous contributors.