Foods of England - Mussel Pudding

Mussel Pudding

Fish - Shellfish

Mussel meat mixed-in to suet dough with chopped bacon. Steamed or boiled. (J.Salmon)

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BEEF OR MUSSEL PUDDING COOKED IN PAPER

Crust: 1/2 lb (250g) Self Raising flour
3 oz (85g) finely-chopped suet; pinch salt water.

For beef: 3/4 lb (725g) stewing steak
1 shallot, pepper, salt, a little water.

For mussels: mussels, pepper salt.

Method 1: Make the suet crust. If using beef, cut up the meat and shallot and season. Roll out the suet crust and lift it onto a piece of greased greaseproof paper. Put the meat and a very little water on this, tie up in a cloth, and steam for 3 1/2 hours.

Method 2: With mussels. Make the suet crust, roll out and put on the paper as in Method 1. Wash the mussels very well and remove bears. Put them in a pan on the stove- a very low heat so that the pan will not burn – and they will open almost immediately. Scoop them out onto the dough, season, wrap up as in method 1, and steam for 1 1/2 hours.

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