(Recipe #37, pages 160 – 161)
Take 2 pounds of pure beef, remove all sinews, and chop it very fine together with a small onion. Then cream ¼ pound of butter and gradually stir in 8 whole eggs, a few spoonfuls of sour cream, lemon peel, a bit of pepper and allspice, an absolutely fresh herring cleaned and chopped very fine, 3 ounces of stale white bread (without the crust) moistened in cold water and squeezed, finely chopped mushrooms and morels, and the necessary salt.
When the ingredients have been thoroughly combined, boil the pudding without interruption for 2 hours in a well-buttered mold. A crayfish or morel sauce may be served with it; if the latter, omit the morels from the pudding.
Translated by David Green.
