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Serving Size : 4 3 slices bacon -- chopped 1 1/3 cups whole milk 2 large eggs Salt and freshly ground black pepper 3 cups cubed sturdy bread (about three 1/2-inch-thick slices) 2/3 cup freshly grated Gruyere cheese Preheat the oven to 350 degrees. Butter four 6-ounce custard cups or ramekins. In a

Serving Size : 6 4 lb Boiling fowl with Neck and giblets 2 tb Finely chopped mixed fresh Savory, parsley, hyssop and Sage Salt and pepper 1 1/2 lb Piece boiling bacon 2 c Strong dry cider Extra herbs to garnish Pudding Neck, liver and heart From the bird 1 t Of the herb mixture above Salt and pepper

Boil a pound of fat bacon for half an hour, and then cut it up into thin slices. Peel six apples and one onion, and cut them in slices. Make two pounds of flour into a stiff dough, roll it out thin; first lay the slices of bacon out all over this, and then upon the slices of bacon spread out the

A traditional pudding designed to be cheap and to be cooked in the large pot or cauldron of water which would have been the only means of cooking for poor people.

Main Meal Recipes > Sausage and Bacon Pudding How to make sausage and bacon pudding: An interesting variation on the usual steak and kidney pudding. Ingredients 8 sausages cut up 3 rashers of lean bacon rind removed and rashers cut up 1 onion peeled and thinly sliced 1 apple peeled and thinly

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Bacon Pudding