richard-in-cincy
Well-known member
We've had a lot of drama this week in this household with a birth that didn't quite go right and a new baby granddaughter in NICU. Things are improving and we've all heaved a big sigh or relief...
But I went back to my dear great-grandmother's recipes for comfort food. What can you do? My great-grandmother used to make these wonderful meat puddings. And so the grandmother and so the grandchild. Great-grandmother was born in 1897 and I knew her until she died when I was a freshman in college. I used to stay with her in the summers to keep an eye out on her towards the end.
But anyway, the puddings.
She would take the left over roasts, the broth, etc. and she would make what I considered the epitome of comfort cuisine: meat puddings (meat being beef, pork, chicken, or whatever the meat was, and this was beef pudding, chicken pudding, piggy pudding, etc.).
There is no recipe, but a method:
Fill a bowl with bread, broken up.
Saute in a stick of butter: 1 pound each of onions and celery. Pour it on the bowl of bread.
Add:
1 tablespoon poultry seasoning.
the meat from the leftover roast.
about a quart of broth
5-6 eggs.
Stir it gently and pour it into a well buttered large casserole. Bake at 350 until it puffs up, edges browned, inside a nice custard (about an hour).
Save some leftover broth to make a gravy. Serve the pudding with the gravy.
I put this out today and people went nuts. This is so familiar to me, growing up on the farm, everything was stretched. But the city folk had never seen it and they were screaming for the "recipe."
So there you have it.
But I went back to my dear great-grandmother's recipes for comfort food. What can you do? My great-grandmother used to make these wonderful meat puddings. And so the grandmother and so the grandchild. Great-grandmother was born in 1897 and I knew her until she died when I was a freshman in college. I used to stay with her in the summers to keep an eye out on her towards the end.
But anyway, the puddings.
She would take the left over roasts, the broth, etc. and she would make what I considered the epitome of comfort cuisine: meat puddings (meat being beef, pork, chicken, or whatever the meat was, and this was beef pudding, chicken pudding, piggy pudding, etc.).
There is no recipe, but a method:
Fill a bowl with bread, broken up.
Saute in a stick of butter: 1 pound each of onions and celery. Pour it on the bowl of bread.
Add:
1 tablespoon poultry seasoning.
the meat from the leftover roast.
about a quart of broth
5-6 eggs.
Stir it gently and pour it into a well buttered large casserole. Bake at 350 until it puffs up, edges browned, inside a nice custard (about an hour).
Save some leftover broth to make a gravy. Serve the pudding with the gravy.
I put this out today and people went nuts. This is so familiar to me, growing up on the farm, everything was stretched. But the city folk had never seen it and they were screaming for the "recipe."
So there you have it.
)