[Sca-cooks] a boiled pudding question

[H Westerlund-Davis]

I have used fine cheese cloth, linin and a potato ricer for this. Potato ricers are used to grind down potatos for lefse. Works nicely getting out the extra liquid.
AElina
 

 
 
 
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From: "Pixel, Goddess and Queen" <pixel at hundred-acre-wood.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Tue, December 22, 2009 11:21:22 AM
Subject: [Sca-cooks] a boiled pudding question

So I am working on the Ryce Pudding recipe from John Murrell's A new booke of Cookerie and I have a boiled pudding question:

A Ryce Pudding.

STeep it in faire water all night:
then boyle it in new Milke, and
draine out the Milke through a Cullinder:
mince beefe Suit handsomely, but
not too small, and put it into the Rice,
and parboyld Currins, yolkes of new
layd Egges, Nutmeg, Sinamon, Sugar,
and Barberryes: mingle all together:
wash your scoured guttes, and
stuffe them with the aforesaid pulp:
parboyle them, and let them coole.

I don't at the moment have sausage casings. Can I substitute a cloth or a mold instead?

Many thanks!

Margaret FitzWilliam
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