Rag pudding
Rag pudding, with chips and gravy
TypeSavoury pudding[1]
CourseMain course
Place of originEngland
Region or stateLancashire[1]
Serving temperatureHot
Main ingredientsMinced 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] Invented in Oldham, the dish is also popular in Bury and Rochdale, and is eaten across the Lancashire area.[4][1] 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 during the 19th century.[2][3] 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". visitlancashire.com. Retrieved 3 February 2013.
  2. 1 2 3 Jack (2010).
  3. 1 2 Yarvin (2012), p. 96.
  4. ↑ Bourne, Dianne (8 February 2019). "The Manc foods you must try before you die – and one to avoid". ilovemanchester.com. Retrieved 11 June 2020.

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.
Wikimedia Commons has media related to Rag pudding.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.