Nesselrode Pudding.
Take as much gammon as will lie in the compass of a diplomatic circle; and mince along with butter, sugar, and pigeons' milk in equal quantities. Add olives, well bruised, in sufficient proportion to flavour; and when thoroughly incorporated, mix the whole with puff paste and flummery made into a mess. Mould in a twisted shape, and plunge into hot water, where allow it to bubble, the longer the better. Turn it out when thoroughly done, and serve cool with Sauce à la Tartuffe.