The Dinner Year-Book

by Marion Harland

Mutton Batter Pudding.

2 cups of milk; 1 large cupful of flour; 2 eggs; neat squares of cold mutton, freed from skin and fat; pepper and salt; some melted butter, heated with tomato catsup.

Make a batter of the milk, eggs and flour. Lay the meat in the melted butter, pepper and salt; butter a pudding-dish; pour in a little of the batter; then add the meat soaked well in the butter; pour in the rest of the batter, and bake one hour in a steady oven. Serve at once.