Line a pudding basin with Suet Paste and almost fill with layers of small English sausages which have been well blanched and cooled under running cold water. Cover with brown onion sauce then close up with a layer of the same paste. Seal the edges then cover with a buttered and floured cloth; tie up and place in boiling water to cook for approximately 2½ hours.
Remove the cloth and serve the pudding on a dish, as it is, surrounded with a folded serviette.
© 1903 All rights reserved. Published by Taylor and Francis.