Wednesday, December 29, 2010

Potato Pudding

4 or 6 potatoes, according to size. 1 onion or shalot. 1 gill of milk. 2 hard boiled eggs. 1 teaspoon salt. 1 teaspoon mixed sweet herbs. Paste for crust No. 207.

Boil the potatoes, onion and egg separately for fifteen minutes, then slice and mix well together, sprinkling in the salt and herbs. Line a middling sized pudding basin with paste, fill with the mixture, pour in the milk, cover with paste, wetting round the edges so that they join well, tie a cloth over, plunge it into a large saucepan half full of boiling water, and boil rather fast for three and a half hours.

Note.--A vegetable sauce should be served with the pudding.

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