Fish Pudding Recipe

Make a plain paste by mixing quarter of a pound of lard

or sweet drippings, (cost three cents,) with half a pound of flour,

(cost two cents,) a teaspoonful of salt, and just water enough to make a

stiff paste; roll it out; line the edges of a deep pudding dish with it

half way down; fill the dish with layers of fresh codfish cut in small

pieces, using two pounds, (cost twelve cents,) season each layer with

salt, pepper, chopped parsley, and chopped onions, using one

tablespoonful of salt, one saltspoonful of pepper, two bay leaves, a

saltspoonful of thyme, four ounces of onion, and half an ounce of

parsley, (cost five cents;) fill up the dish with any cold gravy, milk,

or water, cover with paste, and bake fifteen minutes in a quick oven;

finish by baking half an hour in a moderate oven; serve hot.



With bread the dinner will cost twenty-five cents.

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