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Parsnip Pudding

Wash, scrape, and boil four or five large parsnips, mash them, and press them through a colander. Stir in with them a little grated nutmeg, or any other flavouring, one ounce of fresh butter, and four well-beaten eggs, together with two table-spoonfuls of brandy, if approved. Butter a pie-dish, pour in the mixture, and strew finely-grated bread-crumbs thickly over; divide one ounce of butter into small pieces, and place these here and there upon the pudding. Bake in a moderate oven, and serve with sweet sauce. This pudding may be boiled instead of baked. When this is done, the mould into which the mixture is put should be thickly lined with finely-grated bread-crumbs before the pudding is turned in. Time, about an hour and a half to bake; an hour and a quarter to boil. Probable cost, 1s., exclusive of the brandy. Sufficient for five or six persons.