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Haddock Pudding

(Fish.) - (The Lady's Own Cookery Book)







Skin the fish; take out all the bones, and cut it in thin slices. Butter

the mould well, and throw round it the spawn of a lobster, before it is

boiled. Put alternate slices of haddock and lobster in the mould, and

season to your taste. Beat up half a pint of cream or more, according to

the size of the mould, with three eggs, and pour on it: tie a cloth

over, and boil it an hour. Stew oysters to go in the dish. Garnish with

pastry.











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