506. Lamb Pudding.—If convenient, procure the entire ribs of lamb, sawing off the breast almost close to the lean part of the neck; the breast may be cooked as directed (No. 334); cut the neck into rather thin cutlets, which season lightly with white pepper, salt, and a little chopped parsley and onions: you have previously lined a pudding-basin with paste as before, fill it with the meat thus prepared, intermixing a few new potatoes cut in slices, finish the pudding, boil, and serve as before directed.
507. Veal Pudding.—Cut two pounds of veal from any part of the leg into slices, about the size of the palm of the hand and a quarter of an inch in thickness, put two ounces of butter into a frying-pan, and when melted lay in the veal, and a few slices of streaked bacon, season the whole with pepper and a little salt, add one bay-leaf, and a few sprigs of thyme; place the pan over a slow fire, sauté the veal gently for a quarter of an hour; then take it from the fire, and leave it in the pan until cold, then have a pudding-basin lined with paste as before, lay in the veal and bacon, pouring the gravy over, cover, and boil as before, but an hour would be sufficient.
508. Pork Pudding.—Line a pudding-basin with paste as before, and spread three quarters of a pound of sausage-meat of an equal thickness over the interior, have a pound and a half of lean pork, from the leg if possible, cut into square pieces of the size of walnuts, which season rather highly with pepper, salt, a teaspoonful of chopped eschalots, and half that quantity of dried sage; put the meat into the centre of the pudding, cover over with a quarter of a pound more sausage-meat, over which put on the cover of paste, tie it in a cloth, and boil two hours and a half, as directed for beefsteak pudding.
509. Kidney Pudding.—Procure one ox or eight mutton kidneys, which cut into slices the thickness of half-a-crown piece; lay them upon a dish, seasoning well with black pepper and salt, and shaking one ounce of flour over, mix all well together, to absorb the flour and seasoning; then have a pudding-basin, lined as directed for beefsteak pudding, finish, boil, and serve as there directed.
A pudding made with one pound of steak and a beef kidney is also very excellent, as is likewise a beefsteak pudding with two dozen of oysters (previously blanched and bearded) added.