Batter Pudding

Stir the flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put in the salt, and stir the whole well together.

Take a very thick pudding-cloth. A square cloth, which when tied up will make the pudding of a round form, is better than a bag. Dip it in boiling water, and flour it.

Pour into it the mixture and tie it up, leaving room for it to swell.

Boil it hard, one hour, and keep it in the pot, till it is time to send it to table.

Serve it up with wine-sauce.