Chicken and Ham Pudding.
The meat from yesterday’s chickens, minced fine.
Half as much cooked ham, also minced.
½ lb. pipe macaroni, broken into inch lengths.
2 beaten eggs.
1 tablespoonful of butter.
1 cup of gravy.
Pepper and salt.
Add a little hot water to the chicken broth reserved yesterday; strain, heat, and cook the macaroni tender in it. Drain the latter; mix well with the ham and chicken, beaten eggs, butter, and seasoning. Pour into a greased pudding-mould with a tight top, and boil for two hours. Dip the mould into cold water for half a minute; invert a hot dish, and strike gently upon top and upon sides to turn it out.