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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 136

             Lemon Pudding        136

1/2 lb grounded Sugar. Grate the rinds of 2 lemons, on the sugar and strain the piece. Then with the whites of 3 eggs well beaten add the yolks well beaten. Line the dish with good puff paste. 

            Veal or Chicken Cake
  Take slices cut neatly round, or any fancy shape of dressed veal or chicken, also dressed (?). Flour some eggs boiled hard and mince with some parsley chopped fine and (?). butter a plain oval mould with the chopped egg and parsley then season it. Add the chicken and have alternately put into mould. Rich brown stock to fill it. Put on the mould in a slow pan to steam an hour and a half. There put the mould (?) to settle. Next day turn out and garnish with parsley. The mould must not be covered but the water boiled gently round it. 
                  Blebo. March 1872

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Lemon Pudding 136 1/2 lb grounded Sugar. Grate the rinds of 2 lemons, on the sugar and strain the piece. Then with the whites of 3 eggs well beaten add the yolks well beaten. Line the dish with good puff paste. Veal or Chicken Cake Take slices cut neatly round, or any fancy shape of dressed veal or chicken, also dressed (?). Flour some eggs boiled hard and mince with some parsley chopped fine and (?). butter a plain oval mould with the chopped egg and parsley then season it. Add the chicken and have alternately put into mould. Rich brown stock to fill it. Put on the mould in a slow pan to steam an hour and a half. There put the mould (?) to settle. Next day turn out and garnish with parsley. The mould must not be covered but the water boiled gently round it. Blebo. March 1872