Season with pepper and a very little salt.
Stir the milk into the beaten eggs, then the bread-crumbs, seasoning, meat, lastly, the cheese. Beat up well, but not too long, else the milk may, in spite of the soda, curdle.
Butter a mould; pour in the pudding, cover, and boil three-quarters of an hour steadily. Turn out upon a hot dish, and pour the gravy over it.
POTATOES.
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Potatoes à la Lyonnaise.
12 potatoes, parboiled, and when cold, sliced, or cut into dice.
1 onion, chopped.