Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Chicken Pudding

Make a batter of six eggs, milk, flour and a little salt; par-boil the chickens; have each joint cut, grease a pan with lard, and lay the pieces in; put in some lumps of butter, and season it well with pepper and salt; then pour the batter over, and bake it an hour, in a stove or dutch-oven. Veal or beef makes a very nice pudding, done in the same way; but the batter need not be as rich as for chicken, and it requires no butter. Or it makes a good dish, if you cut slices of ham, after it will not do to appear on the table; make a batter, as for other pudding; put in a little butter and pepper, and bake it in a pan.