Kugel

Directions

1. Shred the suet and candied peel, wash and dry the currants, stone the raisins, mix all the dry ingredients together, add the eggs, well-beaten, place in a greased basin and tie a cloth over.
2. Put the basin at the bottom of a large earthenware pan ; place a plate on the top of the basin and the meat on this.
3. Throw the peas, beans, onion, pepper, salt and flour into the pan, cover all with water, and tie a piece of brown paper over the pan.
4. Put it in the oven when the cooking is finished on friday, and dish up when required on saturday, serving the soup, meat, and pudding as separate courses.