Lamb Pudding.
The cold meat from yesterday’s joint; bread-crumbs; 1 tablespoonful of butter; 2 eggs; a little gravy; pepper, salt, and a pinch of nutmeg.
Chop the cold lamb fine, season, and wet up with a little good gravy. Mix in one-fourth as much crumbs as you have meat; beat in the melted butter, the eggs, and pour into a buttered mould. Set in a pan of hot water, and cook, covered, in a good oven for one hour. Turn out, and pour a little gravy over it.