Home › The Principles of Cookery › Savoury Pudding

Savoury Pudding

Beat up a table-spoonful of cornflour with a little cold water to a very smooth paste, and add to it the yolks of two eggs and the white of one, well beaten. Add half a pint of beef-tea, cold, and free from fat. Mix the whole well with a table-spoonful of fine bread-crumbs, and leave it to stand for a short time. Put into a basin, and steam for about half an hour. This may be served either hot or cold.