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Rag pudding with chips and gravy
Wikimedia Commons

Rag pudding is a savoury dish once popular in the mill towns of North West England;[1] the name does not refer to the contents of the dish but to the cloth in which it is cooked.[2] Said to have originated in the mill town of Oldham, it consists of minced meat and onions wrapped in a suet pastry, which was in turn originally wrapped in scrap cloth from the local cotton mills; today cheesecloth is used instead. The whole is then boiled for about three hours.[1]