Posted: Sat May 23, 09 8:51 am Post subject: Romany Pike Pudding
Ingredients
A Pike from 4 to 8 lbs weight.
1 large Onion or equivalent in wild Garlic.
6 oz Carrots.
2 tsp mustard seed.
1 handful of fresh parsley
12 oz plain flour.
4 oz Suet.
1/2 pint of milk or water.
A little salt .
Recipe
Gut and scale the pike leaving the head on.
Fillet the Pike from the head to the tail.
Place the fillets in a pot with the milk and gently simmer for 15 mins.
Remove the fillets from the liqueur < the fish should fall apart> and break them up with the fingers removing any bones.
Prepare and chop the carrots and onion and add to the liqueur, along with the mustard seed, chopped parsley and salt.
Simmer until the onions are soft < add a little more water if necessary to keep it on the runny side>
Mix the flour with the suet and roll out flat about 1/2 inch thick.
Grease a suitable bowl and line it with the pastry leaving enough
to cover it.
Put the pike meat back into the pot and mix with the liqueur.
Poor the mix into the bowl leaving enough room for the pastry
cover. Thumb around the edges using a little water to help the cover to stick to the sides.
Cover with foil or muslin securely.
Half fill the pot with water. Place a plate in the bottom upside
down < to keep the bowl off the bottom of the pot>
Put in bowl and boil for 1.5 hours. Make sure that the water cannot cover the bowl of course. Enjoy!
Comments
This recipe came out of a book about the traditional Romany way of life and was designed to cook an entire meal, using only one cooking pot suspended over an open fire. The same recipe can be used for Hare, Rabbit or any other road kill. Some say that Pike are all bones. Pike under 4 lbs have a poor bone to flesh ratio, but over 4lbs are excellent. I have an 8 lb cut-off as the biggest size as they can become a bit too old.
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