Puddin’

[Loyalist Dave]

Hasty pudding is just cornmeal and salt,...

I thought so too, but I discovered that in Britain before cornmeal caught on as it had in The American Colonies, they were a bit more elaborate:


From The Compleat Housewife 1753

LD

 

[tenngun]

D~~n those Brits stealing our ideas... even before we had them.
I’ve been at events when tourist came through as I was eating breakfast from ‘can’( tin cup I cooked in).
A conversation goes like this:
Tourist ‘what’s you eating?’
Me ‘Hasty pudding’ I say with a smile
T ‘what’s that?’
M ‘ well in this case it’s chocolate multimeal with raisins, back then it was boiled corn meal. Just boiled grain or now we call it hot cereal.

 

[Loyalist Dave]

.., chocolate multimeal with raisins..,

Now THAT sounds like an actual treat, especially on a cold morning!

LD

 

[RAEDWALD]

Got to watch that heading. "Puddin" here is not the same as a desert "pudding" It is a simmered up pot full of ground up hog parts and some skin, (Indeed everything but the squeal. Kidneys, snouts, hearts, all the bones are cooked until the meat falls off) cooked until it gets very thick. Then salt and pepper are added. The mixture is then ladled into loaf pans and allowed to cool. It sets when it cools. In one area of this region, it is stuffed into intestines like sausage and called ring puddin. I like it when hot and right out of the kettle, but I find it too greasy when sliced for the meat in a sandwich.

Ah. Rillette here. The above would also be related to brawn if made from a calf/sheep's head. But we digress from the OP.

BTW the same fat that makes suet is also the ideal choice for making tallow.

 

[Loyalist Dave]

BTW the same fat that makes suet is also the ideal choice for making tallow.

It's also the right fat for good, hard salami, which is why the butchers around me have it as guys make venison salami.
OH, and it's also good when properly hot, for cooking original, vintage, French fries..., the kind you used to get at diners and fast food restaurants, circa 1965. NOT at all "heart healthy", but if you make them once a year for the 4th of July..., well....,

LD