249. Lamb Pudding

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

Take the breast, and remove the big bones; cut it crossways, season lightly; have some veal stuffing ready, and lay the meat and stuffing in alternate layers in the pudding, with a gill and a half of water to every pou