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Classic
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page 109
Fish pudding.
Take a pickerel or pike weighing from 3 to 4 pounds, cleave it in two, rince it
and scrape away all bones and cords. Then chop it with 1/2 pound cold butter.
After chopping a while, put it in a stone mortar and pound it, meanwhile adding
gradually a pound drawn butter; work this until it turns into a consistent dough
that does not stick to the mortar. Now add 6 or 8 eggs, 1 at a time and stir
well; add also 2 handfuls flour, salt and white pepper and also sweet cream
enough to make it moderately thin. Grease the moulds with cold butter and flour
them. Pour in the dough, but do not fill the mold or pan, whichever is used. Put
it in boiling water for 2 hours and serve with wine sauce.
French plum pudding.
Place 1/2 a pound wheat bread in milk to soak. Then clean a pound of suet or ox
marrow and chop it fine. Squeeze the milk through a linen cloth from the bread
and mix it with the suet until it assumes the consistency of a batter. Next beat
7 eggs with 2 tablespoons of
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