Mutton Pudding
INGREDIENTS for dish for 6 persons. About 2 lbs. of the chump end of a loin of mutton, weighed after being boned, pepper and salt to taste , suet crust made with milk, in the proportion of 6 oz. of suet to each pound of flour; a very small quantity of minced onion (this may be omitted when the flavour is not liked).
Cut the meat into rather thin slices and season them with pepper and salt; line the pudding-dish with crust; lay in the meat, and nearly, but do not quite, fill it up with water; when the flavour is liked, add a small quantity of minced onion; cover with crust, and proceed in the same manner as directed in recipe for rump-steak-andkidney pudding. MUTTON SOUP. lbs., 2 hours; 14 lbs., 34 hours. When liked underdone, allow rather less time.
SEASONABLE all the year; not so good when lamb is in full season.