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  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

Citations

1. "Greater Manchester local delicacies". visitmanchester.com. Retrieved 3 February 2013.
2. Jack (2010).
3. 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

• Majumdar, Simon (2010). Eating for Britain. John Murrey. ISBN 978-1-84854-226-6.

External links

• Rag pudding with mash recipe, on channel4.com, as appeared on Come Dine With Me