Pudding (Roman)

Instructions

1. Mince some cold meat — veal, chicken, or beef.
2. Mix it with a cup of good stock, nicely flavoured, an egg, some lemon or tomato sauce, a little vermicelli or bread-crumbs, pepper, and salt, with a suspicion of onion and parsley.
3. Boil some macaroni quite tender in milk or water, line a meat mould or basin with it, then fill with the mince-meat.
4. Steam for half an hour; if made of uncooked meat it should steam for an hour and a half.
5. When done, turn out of the basin and serve with a nice white sauce. It makes a nice entrée.