| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | P, I, C, N, I | 1 | Servings | |
INGREDIENTS
| 8 | oz | Rashers of streaky bacon |
| 1 1/2 | lb | Pork fillet; thinly sliced |
| 6 | oz | Sage and onion stuffing; not from a packet |
| Salt and freshly ground black pepper | ||
| 1/2 | ts | Ground mace |
INSTRUCTIONS
Line a 7-inch pudding basin with most of the bacon rasher, reserving a few for the top. Put in a layer of pork, then stuffing, season with salt, pepper and mace. Continue this layering process until the basin is full, finishing with the reserved bacon. Press down well, then cover tightly. Stand the basin in a baking pan to catch drips. Bake in a 350 degree oven for 1 hour. Place a weighted board over the pudding and leave until completely cold. Turn out the mitton and slice to serve. Formatted by suechef@sover.net Recipe by: TWO FAT LADIES #FL1B05 Posted to MC-Recipe Digest V1 #856 by Sue <suechef@sover.net> on Oct 21, 1997
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