Graham Savory Pudding.
2 heaping tablespoonfuls of Irish oatmeal, soaked two hours in a little cold water; 2 cups of boiling milk; handful of fine crumbs; 2 tablespoonfuls of butter; 1 tablespoonful minced onion; 1 teaspoonful mixed sweet marjoram and parsley; 3 eggs.
Pour the hot milk upon the soaked oatmeal, and stir over the fire for fifteen minutes. Add the bread-crumbs, beat up well; put in the onion, herbs, butter, pepper, and salt, lastly the whipped eggs. When very light, butter a mould, pour in the pudding, set in a pan of boiling water, and this in a moderate oven. Bake one hour, turn out, and send around a boat of drawn butter with it.