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Pork Pudding

Line a well-buttered basin with good suet crust. Fill it with alternate layers of pork cut into neat slices and pork sausage-meat, and allow double the weight of pork to that of sausage-meat. Put a little pepper and salt, a chopped onion, and half a dozen sage-leaves, finely shredded, with the meat, and add two or three spoonfuls of gravy made from the trimmings. Put on the cover, fasten the edges securely, tie the pudding in a floured cloth, plunge it into boiling water, and keep it boiling until it is done enough; then turn it out carefully, and serve on a hot dish. Time to boil a moderate-sized pudding, about three hours. Probable cost, pork and pork sausage, 10d. per pound.