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Potato Pudding

Mash a pound of boiled potatoes, dry and floury, and make a batter by mixing with them an ounce of clarified butter, three well-beaten eggs, and two table-spoonfuls of milk, together with a little salt and pepper. Butter a baking-dish rather thickly, pour half the batter into it, and lay upon this three-quarters of a pound of underdone beef or mutton, cut into neat slices, and quite free from fat, skin, and gristle. Pour the rest of the batter over the meat, and bake the pudding in a moderate oven. Serve very hot, and send good brown sauce to table in a tureen. Time to bake, one hour. Probable cost, 1s. 3d. Sufficient for two or three persons.