505. Mutton Pudding.—Line a pudding-basin with paste, as directed in the last; then have ready cut into slices the meat from two loin-chumps of mutton, which lay upon a dish, and season with a teaspoonful of chopped onions, the same of chopped parsley, rather more than half that quantity of black pepper, and salt in proportion; then put a layer of meat into the pudding, then a layer of raw potatoes cut into slices, proceeding thus until you have filled it up, but finishing with meat, cover it up as in the last, likewise tie it in a napkin, and boil, but rather better than two hours would be sufficient; serve as before directed.