Teterka pudding

Remove the fillet from the aunt, finely chop, fold into a mortar, thin, put the bread soaked in the broth and then squeezed dry without crusting, push it completely and wipe it through a sieve. fold into a saucepan, stir, add as much cream as the minced meat strength takes, that is, put a piece of minced meat in boiling water and, if it turns out to be strong. add cream, put a sample and add cream gradually until the minced meat is tender. Oil the mold, fill 3/4 of the mold with minced meat, put in hot water so that the mold is in water only up to half, cover and steam until ready. First, make juice from bones and trimmings, and then boil the sauce and boil to proper thickness and taste. When the pudding is ready, put on the dish and pour over the sauce.