1206. - Mutton Pudding

Line a pudding-basin with paste, as directed in the last; then have ready cut into slices the meat from two loin-chumps of mutton, which Jay upon a dish, and season with a teaspoonful of chopped onions, the same of chopped parsley, rather more than half that quantity of black pepper, and salt in proportion; then put a layer of meat into the pudding, then a layer of raw potatoes cut into slices; proceeding thus until you have filled it up, but finishing with meat, cover it up as in the last, likewise tie it in a napkin, and boil, but rather better than two hours would be sufficient; servo as before directed.

1207. - Lamb Pudding

If convenient, procure the entire ribs of a lamb, sawing off the breast almost close to the lean part of the neck; the breast may be cooked; cut the neck into rather thin cutlets, which season lightly with white pepper, salt, and a little chopped parsley and onions; you have previously lined a pudding-basin with paste as before, fill it with the meat thus prepared, intermixing a few new potatoes cut in slices, finish the pudding, boil, and serve as before directed.

1208. - Veal Pudding

Cut two pounds of veal from any part of the leg into slices, about the size of the palm of the hand, and a quarter of an inch in thickness, put two ounces of butter into a frying-pan, and when melted lay in the veal, and a few slices of streaked bacon, season the whole with pepper and a little salt, add one bay-leaf, and a few sprigs of thyme; place the pan over a slow fire, saute the veal gently for a quarter of an hour; then take it from the fire, and leave it in the pan until cold, then have a pudding-basin lined with paste as before, lay in the veal and bacon, pouring the gravy over, cover, and boil as before, but an hour would be sufficient.

1209. - Pork Pudding

Line a pudding-basin with paste as before, and spread three-quarters of a pound of sausage-meat of an equal thickness over the interior, have a pound and a half of lean pork, from the leg if possible, cut into square pieces of the size of walnuts, which season rather highly with pepper, salt, a teaspoonful of chopped eschalots, and half that quantity of dried sage; put the meat into the centre of the pudding, cover over with a quarter of a pound more sausage-meat, over which put on the cover of paste, tie it in a cloth, and boil two hours and a half, as directed for beefsteak pudding.

1210. - Kidney Pudding

Procure one ox or eight mutton kidneys, which cut into slices the thickness of half-a-crown piece; lay them upon a dish, seasoning well with black pepper and salt, and shaking one ounce of flour over; mix all well together, to absorb the flour and seasoning; then have a pudding basin, lined as directed for beefsteak pudding, finish, boil, and serve as there directed.

A pudding made with one pound of steak and a beef kidney is also very excellent.

1211. - Rabbit Pudding

Cut a rabbit up in joints, (splitting the head in halves,) and lay them in a basin of lukewarm water an hour to disgorge; line a pudding-basin with paste as directed for rumpsteak pudding, dry the pieces of rabbit upon a cloth, and lay them in the pudding with half a pound of streaked bacon cut into square pieces, and seasoning rather highly with chopped eschalots, salt, pepper, and chopped parsley; cover, tie it in a cloth, boil it two hours, and serve as before directed.