Savoury Puddings

Instructions

1. Savoury puddings are made by enclosing the meat in paste and boiling it, which preserves the nutriment and flavour of a great variety of viands.
2. They are equally uninviting and unwholesome when heavily and coarsely concocted, so make them with care; they may be either very rich and expensive, or quite the reverse.
3. For the first and richest class use venison (the neck is best for the purpose), intermingled or not with truffles; or sweetbreads sliced, and oysters or nicely prepared button-mushrooms in alternate layers, with good veal stock for gravy; or pheasants, partridges, moorfowl, woodcocks, snipes, plovers, or wheatears.
4. Veal kidneys, seasoned with fine herbs, will supply another variety of them.
5. When oysters are used, add their liquor to the pudding.
6. Eels may be dressed in this way, as many persons like them so, but they are unsuited to delicate eaters; sausages are liable to the same objection; and so is a harslet pudding, held in much esteem in certain counties, which is made of the heart, liver, kidneys, and the like, of a pig.
7. Follow the receipts which come after, for the more simple kind of savoury puddings, and let them serve as guides for such others as may be suggested.