Have a covered mould well buttered. Beat the eggs till light, and add the milk and salt to them. Pour half this mixture on the flour, and beat well. When the batter is smooth, beat in the remainder of the liquid mixture and pour the batter into the mould. Cover closely and steam for one hour. Serve with a hot sauce. This pudding should be turned out of the mould very carefully, and served on a hot dish.
Quiver Pudding.
3 gills of stale bread.
3 gills of milk.
2 eggs.
1 gill of stoned raisins.
1 tablespoonful of sugar.
1/4 teaspoonful of salt.
A slight grating of nutmeg.
Beat together the eggs, sugar, salt, and nutmeg. Use a spoon and beat very thoroughly. Butter a quart mould. Cut the bread in thin slices and put a layer in the mould. Sprinkle some of the raisins over this, then put in another layer of bread. Continue until all the bread and fruit have been used. Pour the custard on this, one spoonful at a time. Cover, and stand in a cool place for three or four hours. Steam for one hour, and turn out on a warm dish. Serve with either vanilla, creamy, or golden sauce.