Kugel and Commean

Ingredients

• 1 pint Spanish peas
• 1 pint Spanish beans
• 2 marrow bones
• 1 calf's foot
• 3 pounds fine gravy beef
• 1 pound flour
• 0.5 pound shred suet
• nutmeg
• ground ginger
• cloves
• allspice
• 1 pound coarse brown sugar
• 1 slice bread crumb
• lemon
• brandy

Instructions

1. Soak one pint of Spanish peas and one pint of Spanish beans overnight in three pints of water. Crack two marrow bones and a calf's foot, tying the bones to prevent the marrow from escaping. Place these with three pounds of fine gravy beef into a pan.
2. In a separate bowl, mix together one pound of flour, half a pound of shred suet, a little grated nutmeg, ground ginger, cloves, and allspice, one pound of coarse brown sugar, and the crumb of a slice of bread that has been soaked in water and pressed dry. Combine all these ingredients into a paste.
3. Grease a quart basin and fill it with the paste. Cover the basin with a plate and set it in the middle of the pan containing the soaked beans, meat, and bones. Cover the pan lightly with coarse brown paper.
4. Let the pan remain in a baker's oven overnight and the next day until required. When done, remove the basin containing the pudding. Skim the fat from the gravy and serve it as soup. The meat is extremely savory and nutritious.
5. Turn the pudding out of the basin. Prepare a sweet sauce flavored with lemon and brandy and serve as an addition to the pudding.