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Veal and Macaroni Pudding

Take as much veal (free from bone) as will about three-parts fill the pudding-basin it is intended to use. Half a pound of bacon, the veal kidney or part of it, the sweetbread, or a few oysters or mushrooms, may be added to the veal. Cut the meat into small neat pieces, and season with pepper and salt. Break into one-inch lengths as much macaroni as will fill the vacant space in the pudding-basin, and soak these in lukewarm water for half an hour. Line the pudding-basin with good suet pastry. Fill it with layers of meat and macaroni, and sprinkle grated lemon and powdered mace between the layers. Add half a tea-cupful of stock or water for gravy and a dessert-spoonful of lemon-juice. Lay a pastry cover on the top of the pudding tie the pudding in a floured cloth, plunge it into boiling water and keep it boiling quickly until done enough. Take it up, untie the cloth, and run a sharp skewer into the pudding, in order to ascertain whether or not the meat is tender. If not, it will require longer boiling. If it is done enough, turn it out carefully upon a hot dish, and serve immediately. Time to boil a pudding made with a pound and a half of veal, about two hours. Probable cost, varying with the nature of the contents. Sufficient for seven or eight persons.