Rag pudding
From Wikipedia, the free encyclopedia
|
|
| Alternative names | Rag pie |
|---|---|
| Type | Savoury pudding[1] |
| Course | Main course |
| Place of origin | England |
| Region or state | Oldham, Greater Manchester[1] |
| Serving temperature | Hot |
| Main ingredients | Minced meat, onions, suet pastry[1] |
 Cookbook: Rag pudding  Media: Rag pudding |
|
Rag pudding (also known as Rag pie) 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 Greater Manchester.[1]
References[edit]
Citations
- ^ a b c d e f "Greater Manchester 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.
- Yarvin, Brian (2012). Ploughman's Lunch and the Miser's Feast. Harvard Common Press. ISBN 978-1-55832-413-8.
Further reading[edit]
- Majumdar, Simon (2010). Eating for Britain. John Murrey. ISBN 978-1-84854-226-6.
External links[edit]
|
Wikimedia Commons has media related to Rag pudding. |
- Rag pudding with mash recipe, on channel4.com, as appeared on Come Dine With Me
