Grate with bread, pour boiling milk over it, and cover close. When soaked an hour or two, beat it fine, and mix with it two or three eggs well beaten.
Put it into a bason that will just hold it; tie a floured cloth over it, and put it into boiling water. Send it up with melted butter poured over.
It may be eaten with salt or sugar.
Another, and richer Bread Pudding.
On half a pint of crumbs of bread, pour half a pint of scalding milk; cover for an hour. Beat up four eggs, and, when strained, add to the bread, with a teaspoonful of flour, an ounce of butter, two ounces of sugar, half a pound of currants, an ounce of almonds beaten with orange flour water, half an ounce of orange, ditto lemon, ditto citron. Butter a bason that will exactly hold it; flour the cloth, and tie tight over, and boil one hour.
Batter Pudding.
Rub three spoonfuls of fine flour extremely smooth by degrees into a pint of milk; simmer till it thickens; stir in two ounces of butter; set it to cool; then add the yelks of three eggs. Flour a cloth that has been wet, or butter a bason, and put the batter into it; tie it tight, and plunge it into boiling water, the bottom upwards. Boil it an hour and a half, and serve with plain butter. If approved, a little ginger, nutmeg, and lemonpeel may be added, and sweet sauce.
Batter Pudding with Meat.
Make a batter with flour, milk, and eggs: pour a little into the bottom of a pudding dish; then put seasoned meat of any kind into it, and a little shred onion; pour the remainder of the batter over, and bake in a slow oven.
Some like a loin of mutton baked in batter, being first cleared of most of the fat.