Son Of A Gun In A Sack Cowboy Pudding Recipes

Steps:

• In mixing bowl combine flour, bread crumbs, sugar, soda, salt cinnamon, cloves and nutmeg.
• Stir in raisins, suet, and nuts.
• Stir in milk and molasses; mix well.
• Arrange layers of cheesecloth to form a 16 inch square about 1/8 inch thick; set in a 1 quart bowl.
• Fill cheesecloth with pudding mixture; bring up sides of cheesecloth allowing room for expansion of the pudding; tie tightly with string.
• Place the "sack" in a colander.
• Place colander in kettle; add enough boiling water to cover the sack.
• Cover; boil gently for 2 hours.
• Remove colander from pan; remove cheesecloth from around pudding at once.
• Turn pudding, rounded side up, on plate.
• Let stand 30 minutes before service.
• Serve warm with whipped cream, if desired.
• NOTE: Suet is the hard fat from around the kidneys of cows and sheep. Do not confuse it with fat from other parts of the animal that may be sold as suet but does not have the same properties. Most of the suet sold in supermarkets these days is suspect, of indeterminate quality and age, and quite likely intended for bird feeders. A butcher would be a more reliable source for suet. If you can't bear the thought of using suet, you can certainly substitute solid vegetable shortening - which also has a relatively high melting point - for suet in most recipes and few people will notice.

Steps:

• First, prepare all the meats for the stew. Combine beef tongue and tripe in a kettle; add water to cover. Simmer for about 30 minutes, then lift out tripe. Let it cool slightly and cut into strips. Continue to cook tongue for another 30 to 40 minutes. Drain tongue and let it cool slightly, then pull off skin. Cut of fat and gristly portions and cut tongue into 1 1/2 inch cubes.
• Meanwhile, soak kidney in salted water for about 1 hour, then cut into cubes, cutting out all white veins and fat. Cut beef heart and liver into 1-inch cubes. Parboil brains and sweetbreads in lightly salted water for about 15 minutes. Drain them and cut brains into 1-inch cubes. Remove membrane from sweetbreads and cut or break into pieces.
• Dice the salt pork. In a large heavy Dutch oven or kettle fry it until crisp and brown. Peel and slice onions and add to salt pork. Cook until brown. Add all pieces of meat except brains and sweetbreads. Cook meat in browned onions, turning and stirring frequently, for about 10 to 15 minutes. Add hot water, salt, pepper, and Worcestershire sauce. Crush marjoram and thyme and stir into stew. Cover and simmer for about 2 to 2 1/2 hours, or until meats are tender. Add brains and sweetbreads and continue simmering another 30 minutes or so. If desired for thickening, blend flour with cold water and stir into stew. When stew simmers again and is thickened, it is ready to serve. (You may not want to thicken the stew). Serve with whatever you wish-steamed rice, mashed potatoes, buttered noodles-or lots of crusty homemade bread. Make 8 to 10 servings.
• NOTE: Some versions, notably from Texas, are thickened by sprinkling in a little cornmeal and served with corn bread.
• Soups and Stews The World Over.