Rag pudding
 | |
| 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
- ^ a b c d e f "Lancashire local delicacies". visitmanchester.com. Retrieved 3 February 2013.
- ^ a b c Jack (2010).
- ^ a b Yarvin (2012), p. 96.
Bibliography
- Jack, Albert (2010). What Caesar Did For My Salad. Penguin Group. ISBN 978-0-14-192992-7.
{{cite book}}: Invalid|ref=harv(help) - Yarvin, Brian (2012). Ploughman's Lunch and the Miser's Feast. Harvard Common Press. ISBN 978-1-55832-413-8.
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Further reading
- Majumdar, Simon (2010). Eating for Britain. John Murrey. ISBN 978-1-84854-226-6.
External links
Wikimedia Commons has media related to Rag pudding.
- Rag pudding with mash recipe, on channel4.com, as appeared on Come Dine With Me
