Corned Beef and Oatmeal Pudding

This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes first published in 1941. The book had a foreword by Lord Woolton, the Minister of Food.
A reproduction of this book is available from Amazon.
Foof Facts from the Kitchen Front
Foof Facts from the Kitchen Front
 1 lb chopped corned beef
4 oz fine oatmeal
2 oz wheatmeal breadcrumbs
1 teaspoon powdered sage
1 oz dripping
2 tablespoons grated raw carrot
1/2 pint stock or vegetable water
pepper and salt
 Toast oatmeal lightly in the dripping, add the other ingredients, mix all together with the stock.
Turn into a greased basin, and boil or steam for 1 1/2 hours.
Serve with green vegetables.