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How To Put The Lamb Back In Your Pudding – A Recipe, 1913
Chop cold lamb fine; season with pepper, salt and a pinch of nutmeg and wet with a little bit good gravy. Mix in 1-4 as much bread crumbs as meat, 1tbps. 2 eggs, and pour into a buttered mould cover and steam in pan in hot water in the oven one hour. Serve with more gravy around it.
“The Parish Cookbook,” Lamb Pudding, p.18, submitted by M.C.G.R, 1913, Glennon Archives, Woburn Public Library.
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