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POTATO PUDDING, WITH HAM, ETC. (a German recipe)

Take some large potatoes, roast them, break them and scoop out the inside; to two quarts of potato add six ounces of butter and the yolks of four eggs; work through a sieve, season with pepper and salt. Butter well a mould and sprinkle it with bread-crumbs or raspings; fill it about two inches deep with potato puree; then put a thin layer of ham, cooked veal, or anything else preferred, which cover with potato; then put a layer of meat again, and so on till the mould is filled. Bake the pudding for an hour, loosen the sides gently with a knife, and turn out carefully that it may not break.