Herring Pudding
Soak good herring in water for 3 hours;
then cut in two, flay it and remove all bones. Put it in sweet milk for 1 hour, then, place it in a linen cloth to drain. Butter a mould well and put in a layer of boiled potatoes, cut in slices and upon that a layer of herring, continuing as long as the herring lasts. Between each layer strew grated bread and 2 tablespoon drawn butter over it. When the mould is thus filled, beat 3 or 4 eggs with 1/2 pint milk or cream and pour over it. Place the mould in a hot oven for an hour or until it raises and gets a nice color. When about to put on the table, cover the mould with a napkin. Serve with melted butter. |