[Sca-cooks] Pudding cloth?

[K C Francis]

Thank you for the link!  Many years ago I made a chicken sausage recipe for a competition.  I hate sausage casings so I laid the meat in a long line on a length of cheesecloth.  After rolling it up, I twisted it to make links and then boiled the string of sausages.  Just as advised on the site, I scrubbed and boiled the cheesecloth to use again.  I described my substitution for real casings in my documentation, but I had no idea it was done like that before or that I was making an English Pudding!
 
Katira
 

> From: johnnae at mac.com
> To: sca-cooks at lists.ansteorra.org
> Date: Wed, 7 Sep 2011 19:50:50 -0400
> Subject: Re: [Sca-cooks] Pudding cloth?
> 
> Check out Ivan Day's excellent page on English Puddings at
> 
> http://www.historicfood.com/English%20Puddings.htm
> 
> There are illustrations there.
> 
> Johnnae
> 
> On Sep 7, 2011, at 6:58 PM, Michael Gunter wrote:
> 
> >
> > What exactly is a pudding cloth? I always figured a cheesecloth or 
> > something like a
> > pillowcase would do but in the video with the Dutch Pudding the lady 
> > stresses it
> > be tied securly so no water gets into the pudding.
> > Well, cheesecloth or linen would let lots of water in, so what is 
> > pudding cloth and
> > how can I find it?
> >
> > Gunthar
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