Rag pudding

Rag pudding
Rag pudding, with chips and gravy
Type Savoury pudding[1]
Course Main course
Place of origin England
Region or state Lancashire[1]
Serving temperature Hot
Main ingredients Minced meat, onions, suet pastry[1]

Rag pudding is a savoury dish consisting of minced meat and onions wrapped in a suet pastry, which is then cooked in a cheesecloth.[1][2][3] The dish was invented during the 19th century in Oldham, a former mill town in Lancashire,[1] previously at the centre of England's cotton industry.[3] Rag pudding pre-dates ceramic basins and plastic boiling bags in cookery, and so the cotton or muslin rag cloths common in Oldham were used in the dish's preparation.[2] Rag pudding is similar in composition and preparation to steak and kidney pudding,[2] and may be purchased from traditional local butcher's shops in Lancashire.[1]

References

Citations

  1. 1 2 3 4 5 6 "Lancashire local delicacies". visitmanchester.com. Retrieved 3 February 2013.
  2. 1 2 3 Jack (2010).
  3. 1 2 Yarvin (2012), p. 96.

Bibliography

  • Jack, Albert (2010). What Caesar Did For My Salad. Penguin Group. ISBN 978-0-14-192992-7.
  • Yarvin, Brian (2012). Ploughman's Lunch and the Miser's Feast. Harvard Common Press. ISBN 978-1-55832-413-8.

Further reading

  • Majumdar, Simon (2010). Eating for Britain. John Murrey. ISBN 978-1-84854-226-6.
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