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Title: Essex Meat Layer Pudding
Yield: 1

Ingredients

      6 oz flour
      1 tb butter
      2 md onions; sliced
      8 oz minced pork
      8 oz minced chicken
      1    suet pastry
    1/4 ts salt
      3 oz shredded suet
    1/4 c  cold water
      1    filling
      1 ts dried sage
    1/4 ts dried oregano
      1    tablespn chopped chives
    1/4 ts celery salt
      1    salt and black pepper
      1 tb flour
      2    egg yolks
      2    tablespns double cream

Instructions

Pastry: sift the flour and salt into bowl and mix in suet. Add enough
water to make stiff dough. Wrap and put in refrigerator for 10 minutes.
Meanwhile make filling. Fry onions in butter until golden. Add meats,
herbs, seasonings and flour. Mix well, cook for 5 minutes then remove
pan from heat. Beat together egg yolks and cream and add to meat
mixture. Cook 5 minutes more. Butter 21/4 pint pudding
(i'a~n. ~6fl out dough to 1/4 in&h tnic~. Cut cir6le to ~t bottom o~
bas~n and put ~n place. Spoon on layer of meat mixture (about 11/4
inches deep) then add another circle of dough to fit and another layer
of meat. Continue, finishing with layer of dough. Ingredients will not
fill basin; dough needs room to expand. Cover basin and steam for 4
hours. Turn out and serve with vegetables. Serves 4.

Per serving: 956 Calories (kcal); 24g Total Fat; (22% calories from fat);
27g Protein; 156g Carbohydrate; 456mg Cholesterol; 1072mg Sodium
Food Exchanges: 9 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 4
Fat; 0 Other Carbohydrates

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