Rag pudding

Rag pudding

Rag Pudding, with chips and gravy
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  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 simillar 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

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 "Greater Manchester local delicacies". visitmanchester.com. Retrieved 2013-02-03.
  2. ↑ 2.0 2.1 2.2 Albert 2010.
  3. ↑ 3.0 3.1 Yarvin 2012, p. 96.

Bibliography

  • Jack, Albert (2010). What Caesar Did For My Salad. Penguin Group. ISBN 978-0-14-192992-7.
  • Majumdar, Simon (2010). Eating for Britain. John Murrey. ISBN 978-1-84854-226-6.
  • Yarvin, Brian (2012). Ploughman's Lunch and the Miser's Feast. Harvard Common Press. ISBN 978-1558324138.

External links

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