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Ventnor Pudding

(England.) Mince some cold roast beef, and to every pound add 1/2 pound bread-crumbs, soaked in a little stock, a spoonful of butter, a spoonful of curry powder, pepper, celery, salt, and an onion chopped fine. Mix well, pour into a dish, cover with 2 whole eggs, well beaten and seasoned and bake until brown. Serve hot.