Monday, May 14, 2012

Potato Pudding

Wash and peel two quarts of potatoes; peel and slice about six ounces of onions; skin and bone two bloaters or large herrings; put all these ingredients in a baking dish in layers seasoning them with a dessertspoonful of salt and a saltspoonful of pepper; pour over them any cold gravy you have on hand, or add two or three ounces of drippings; if you have neither of these, water will answer; bake the pudding an hour and a half; serve hot, with bread.

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