lt. Lay a layer of steaks, and then one
of potatoes, proceeding thus till full, occasionally throwing in part of
the onion. Add half a gill of water or veal broth. Boil it two hours.
You may put in, if you please, half a gill of mushroom ketchup, and a
table-spoonful of lemon-pickle.

_Bread Pudding._

Cut off all the crust from a twopenny loaf; slice it thin in a quart of
milk; set it over a chaffing-dish of charcoal, till the bread has
completely soaked up the milk; then put in a piece of butter; stir it
well round, and let it stand till cold. Take the yolks of seven eggs and
the whites of five, and beat them up with a quarter of a pound of sugar,
with some nutmeg, cinnamon, mace, cloves, and lemon-peel, finely
pounded. Mix these well together, and boil it one hour. Prepare a sauce
of white wine, butter, and sugar; pour it over, and serve up hot.

_Another way._

Boil together half a pint of milk, a quarter of a pound of butter, and
the same of sugar, and pour it over a quarter of a pound of crumb of
bread. Beat up the yolks of four eggs and two whites; mix all well
together; put the pudding in tea-cups, and bake in a moderate oven about
an hour. Serve in wine sauce.

The above quantity makes five puddings.

_Rich Bread Pudding._

Cut the inside of a rather stale twopenny loaf as fine as possible; pour
over it boiled milk sufficient to allow of its being beaten, while warm,
to the thickness of cream; put in a small piece of butter while hot;
beat into it four almond macaroons; sweeten it to your taste. Beat four
eggs, leaving out two whites; and boil it three quarters of an hour.

_Bread and Butter Pudding._

Cut a penny loaf or French roll into thin slices of bread and butter, as
for tea; butter the bottom of the dish, and cover it with slices of
bread and butter; sprinkle on them a few currants, well washed and
picked; then lay another layer of bread and butter; then again sprinkle
a few currants, and so on till you have put in all the bread and butter.
Beat up three eggs with a pint of milk, a little salt, grated nutmeg, or
ginger, and a few bitter almonds, and pour it on the bread and butter.
Put a puff paste round the dish, and bake it half an hour.

_Raisin Bread Pudding._

Boil your bread pudding in a basin; put the stoned raisins in a circle
at the top, and from it stripes down, when ready to serve up.

_Buttermilk Pudding._

Take three quarts of new milk; boil and turn it with a qu