Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)343. SAVOURY PUDDING (Sussex)
Half a pound of stale bread, three eggs, three ounces of flour, three ounces of suet, one ounce of fine oatmeal, one pint of mUk, a small shalot chopped very fine, a little salt, a pinch of sweet marjoram, and enough lemon to give a fiavour. Mix all thoroughly well together, not too moist: turn into a basin or (better) a floured cloth, and boil or steam for three hours.