Savoury Cream Pudding.

Star (Christchurch), Issue 19035, 2 April 1930, Page 12

Savoury Cream Pudding.

Well wash one ounce of pearl barley and leave it to soak in cold water for one hour. Cut half a pound of lean veal into small pieces; place this in a lined saucepan, cover with a pint of cold w r ater, add a little salt and the strained barley, bring to the boil, and simmer gently for two hours. Now strain off the liquor, take up the meat and barley and pound them well; when fairly fine, rub through a sieve until a smooth cream is formed, adding the liquor as you do this to help work it through. Put all back into the saucepan with two tablespoonsful of cream. Make very hot and the cream pudding is ready to serve. If preferred, it can be put into an oiled mould and served cold. Turn out of the mould and garnish with slices of hard-boiled egg and salad. Hot Salad. Ingredients: 2 potatoes, 2 onions, a small handful of dried peas, soaked overnight, £lb cooked ham, 2 hard-boiled eggs, salt and pepper to taste, tumblersful sour milk. Peel, wash and boil the potatoes and onions together with the soaked peas. Take up, drain, and slice the potatoes and onions, and put them back into the saucepan with the peas. Mince the ham and -add it to the vegetables; cut the eggs into small slices and put these in also, with salt and pepper. Mix lightly but thoroughly, taking care that the salad has plentv of room and is not compressed. Stir in the sour milk, which should have been beaten thick, and put the dish into the oven. Leave to get thoroughly hot, but do not boil. Serve at once with olives and slices of freshly fried bread or toast.