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Classic
Cook Books
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page 110
milk and add it to the bread and suet and put in at the same time 3 spoonfuls
sugar, 1/2 pound scalded raisins and a pinch of salt. When well mixed butter a
mould with cold butter and flour it. Pour in the mixture and put the mould
(which must have a tight fitting cover) in boiling water or in a moderately hot
oven to be cooked or baked. It is served with wine or brandy sauce.
Herring pudding.
Soak good herring in water for 3 hours; then cut in two, flay it and remove all
bones. Put it in sweet milk for 1 hour, then, place it in a linen cloth to
drain. Butter a mould well and put in a layer of boiled potatoes, cut in slices
and upon that a layer of herring, continuing as long as the herring lasts.
Between each layer strew grated bread and 2 tablespoon drawn butter over it.
When the mould is thus filled, beat 3 or 4 eggs with 1/2 pint milk or cream and
pour over it. Place the mould in a hot oven for
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Classic
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