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Bread and Meat Pudding, Portable

Make a bread dough, roll out the paste thick, and put any kind of fat meat, seasoned according to taste, upon it; wrap it over, and bake or boil as may be most convenient. This mode of cooking is particularly adapted for travellers or colonial life. Any kind of game, poultry, or meat may be stuffed, and, if well skewered before the paste is put around it, will be a convenient dish of bread, meat, and sauce combined, as they may first be cooked at home, and afterwards warmed for use when required.