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Lamb Pudding

Line a shallow, thick-rimmed basin with pastry about half an inch in thickness, and leave it half an inch over the edge. Take the large bones out of two pounds of a breast of lamb, cut the meat into convenient-sized pieces; season these lightly with pepper and salt, place them in layers in the pudding, and strew a table-spoonful of loose veal stuffing over each layer. Put about a gill of water or mutton broth over the whole, lay a pastry cover on the top, moisten the edge, and draw it over carefully. Dip a pudding-cloth into boiling water, dredge a little flour over, tie the basin rather loosely in it, plunge it into boiling water, and boil from two to three hours. Let it stand two or three minutes before being turned out. Place it on a hot dish, pour half a pint of parsley sauce over it, and serve at once. Probable cost, 2s. Sufficient for four or five persons.