|Pumpkin||12 Ounce, 1 slice, very yellow|
|Curd/Cotton cheese||2 Tablespoon, white|
Take off the rind, and cut the pumpkin in small pieces; simmer them in 1 or 2 tablespoonfuls of salted water till tender.
Then drain, and pound or press to a puree.
Beat this together with the white cheese, stock and flour.
Lightly grease a frying-pan, pour the mixture into it, and fry over a moderate heat.
Pumpkin splashes will form a sort of lace on the sides of the pan: shake so that the rest of the mixture slides over this as it cooks.
With the help of a plate held against the pan, turn the pancake, remove the "lace" with a knife and put it on the top of the pancake, the underside of which is fried in the same way.