Lamb Pudding—Minion Fillets a la Gladstone

Fry lightly in butter one ounce of chopped onions and shallots, fry separately some yearling lamb minion fillets, then mingle the two together, adding espagnole sauce (No. 414), some Harvey sauce, gravy, salt and pepper. Line a mold (Fig. 151), from which the inside has been removed, with beef suet paste, made as explained in woodcock pudding (No. 2325), fill it up with alternate layers of the meat and minced potatoes; pour the sauce over, moisten the edges of the paste and cover over with a flat of the same paste, lay on a buttered, floured soft towel and tie it all around with a string, then plunge the pudding in boiling water and leave it to cook for two hours; remove the towel, unmold, glaze with meat glaze (No. 402), spread on with a brush and serve.