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Cray Fish Pudding

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 9 ingredients

  1. Cream
  2. Water
  3. a pound of butter
  4. Nans
  5. Vinegar
  6. Rub
  7. Cayenne pepper
  8. Anchovies
  9. Pudding
Contains FishMilkSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Boil half a hundred crav fish, put a little sa!^ and vinegar in the water, pick the cray fish and pjit the fish into the mortar with a quarter of a pound of butter, six anchovies, and the spawn of a loDster;
  2. let it be well pounded and rubbed through the tammy or tammy sieve, then put it into a bason ;
  3. soak the crumb of two French rolls in cream, and put them to the fish, then break in eight ^gs, only one at a time, and mix that one well up before you break in another : when all is in and well mixect, then put it in a mould that has been buttered with clarified butter for the purpose ;
  4. put the mould in a stew-pan that has boiling water in it, the water should only come half way up the mould, put it on the stove aud cover it o\'er, put lighted charcoal on the cover, be careful that it does not boil too fast, as the water would get into the pudding ;
  5. it will take nearly an knir to finish it ;
  6. when done take the mould out of tx stew-pan a few minutes before wanted, by which nans it settles and turns out better;
  7. when on the £sh put red Italian sauce round the dish, but none on ^ pudding.
  8. The sauce is made as follows : put as ■och beshemell into a stew-pan as is wanted, pound a little lobster's spawn and rub it through a tammy sieve and put it to the beshemell, squeeze a little leaon juice and put a little cayenne pepper.

Plating

Cookware for this recipe

  • Saucepan
  • Mortar and pestle
  • Chef's knife
  • Sieve