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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 81
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81. lamb that has been already [dressed?] (Partridge or grouse makes it excellent.) Half a pound of any of those meats must be grated or pounded very fine - Have two Eggs, yolks & whites well whisked up, & then put the meat and Bread together, and beat them all together with the eggs, The more they are beat, the lighter the Pudding will be. Butter a shape, & then fill it - Put a piece of white [poplin?] to prevent the water getting to it - tie the shape in a cloth, and put it on to boil, It requires to be boiled 3 hours. - a rich Sauce thickened & seasoned, is to be poured over when the Pudding is dished. - (Mrs McPherson Grant - Fish Sauce by The Cook at W[illegible] Skin the fish and cut them in pieces Boil them in as much water as you think sufficient to make the sauce - When almost done enough put in half a tea-Cupful of Cream and let it boil through - Then take a little bit of Butter kneaded up with flour and breaking it into very small pieces Stir it in till it is quite dissolved and Smooth - Season with common pepper and Salt -
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81. lamb that has been already [dressed?] (Partridge or grouse makes it excellent.) Half a pound of any of those meats must be grated or pounded very fine - Have two Eggs, yolks & whites well whisked up, & then put the meat and Bread together, and beat them all together with the eggs, The more they are beat, the lighter the Pudding will be. Butter a shape, & then fill it - Put a piece of white [poplin?] to prevent the water getting to it - tie the shape in a cloth, and put it on to boil, It requires to be boiled 3 hours. - a rich Sauce thickened & seasoned, is to be poured over when the Pudding is dished. - (Mrs McPherson Grant - Fish Sauce by The Cook at W[illegible] Skin the fish and cut them in pieces Boil them in as much water as you think sufficient to make the sauce - When almost done enough put in half a tea-Cupful of Cream and let it boil through - Then take a little bit of Butter kneaded up with flour and breaking it into very small pieces Stir it in till it is quite dissolved and Smooth - Season with common pepper and Salt -
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