Mutton Pudding.—For this either trim very neatly and rather small, and removing all the superfluous fat, the cutlets of a neck of mutton, or if preferred, use an equivalent amount of the leg of mutton cut into neat scallops; season well with quatre épices, or mignonette, minced chives or shallot or very finely minced onion, parsley and thyme; now put in a layer of mutton, then one of sliced potato, till the basin is nearly full; moisten as before, with mutton broth if possible, to which you have added a few drops of essence of anchovy, cover down and boil for two and a half to three hours as in previous recipes; then turn out and serve with a little good gravy poured round.