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Savoury Puddings
- Difficulty
Medium
By Eliza Acton
Published 1845
Method
The perfect manner in which the nutriment and flavour of an infinite variety of viands may be preserved by enclosing and boiling them in paste, is a great recommendation of this purely English class of dishes, the advantages of which foreign cooks are beginning to acknowledge. If really well made, these savoury puddings are worthy of
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