Recipes > Meat > Meat Puddings

Meat Puddings


  • cold meat
  • 1 cup of cold boiled rice
  • 1 small onion, grated
  • 1 green pepper, chopped fine
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 2 teaspoons of garlic vinegar
  • 1/2 teaspoon of thyme
  • 1 egg
  • 5 tablespoons of cold stock, water or gravy


Put sufficient cold meat through the chopper to measure three-quarters of a cup. Place in a mixing bowl and add the rest of the ingredients. Mix thoroughly and then grease and flour the custard cups and fill a little better than just one-half full. Spread the top smoothly and place in a pan containing water, and then bake for forty minutes in a moderate oven. Unmould and cover with either cream or brown sauce.


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Mrs. Wilson's Cook Book (1920).

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