Savory Scotch Pudding.
- 1 quart of milk.
- 1 cup of best oatmeal, soaked all night in cold water.
- 1 cup of gravy.
- 4 tablespoonfuls of bread-crumbs.
- 1 tablespoonful of butter.
- 3 eggs.
- Pepper and salt.
When your soup is ready to strain, dip out a cupful and set by to cool. Take off the fat and stir into the soaked oatmeal. Mix up well; put in a farina-kettle with boiling water around it, and add by degrees, as it thickens, the milk heated to scalding. When all is in, salt and pepper to taste and cook fast, stirring often, ten minutes. Take from the fire, and let it cool.
N.B. If you have the gravy, all this can be done on Saturday.
When cold, beat in the butter, melted, working out all the lumps and taking the skin from the top. Beat in the whipped eggs, working up fast and hard. Pour into a buttered pudding-dish; bake, covered, one hour, then brown. Serve in the bake-dish.