WELSH CARROT PUDDING
250g each of raisins, currants and finely-chopped suet (?)
1 oz lemon peel
grated nutmeg
2 large boiled & pulped carrots
2 Tab flour
Mix all together and boil for 2 hours (pressure cook or mw?)
TASTY MUTTON FLAPS (potted)
Very nice either eaten cold or for sandwiches.
2 mutton flaps
salt
a sprinkle of brown sugar
a few cloves, grated nutmeg, pepper & ground mace
tongue press
1. Lay flaps on a dish and rub plenty of salt & a sprinkle of brown sugar on them; Leave for 3-4 days then boil them until the bones drop out easily.
2. Put flap in a tongue press, sprinkle with a few cloves, grated nutmeg, pepper & ground mace. Put the other flap on top, and press down tight; leave til cold.