No. 210 Potato Pudding
4 or 6 potatoes, according to size.
1 onion or shalot.
1 gill of milk.
2 hard boiled eggs.
1 teaspoon salt.
1 teaspoon mixed sweet herbs.
Boil the potatoes, onion and egg separately for fifteen minutes, then slice and mix well together, sprinkling in the salt and herbs. Line a middling sized pudding basin with paste, fill with the mixture, pour in the milk, cover with paste, wetting round the edges so that they join well, tie a cloth over, plunge it into a large saucepan half full of boiling water, and boil rather fast for three and a half hours.
Note.—A vegetable sauce should be served with the pudding.