A Plain Cookery Book for the Working Classes

to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces are fried, place them on their dish to keep hot before the fire, and when all is done, throw some chopped onions and sage leaves into the pan, to be fried of a light colour; add a very little flour, pepper, and salt, a gill of water, and a few drops of vinegar; boil up this gravy, and pour it over the pig's fry. No. 78. BEEFSTEAKS, PLAIN. When you happen to have a clear fire, the steaks may be cooked on a gridiron over the fire; the steaks must be turned on the gridiron every two or three minutes. This precaution assists very much in rendering the meat more palatable and tender, as it is by this frequent turning over of the meat while broiling, that the juices are not allowed to run off in waste, but are re-absorbed by the meat. When the steaks are cooked, rub them over with a small bit of butter, season with pepper and salt. A little chopped shalot sprinkled over steaks, imparts an extra relish. No. 79. MUTTON CHOPS, OR STEAKS. Mutton chops, properly speaking, are an expensive affair; but what I recommend you to buy is, the chump end of the loin of mutton, which is always to be had much cheaper. This weighs about one pound, at 6_d._, and would cut into about three, or perhaps four steaks or chops; let these be broiled in the same manner as recommended for beefsteaks. No. 80. KIDNEY PUDDING. Prepare an ox kidney as shown in No. 67, and use this to fill a good sized pudding basin, which you shall have previously lined with a dripping or suet crust; cover the meat in by placing a rolled-out piece of the paste on the top, fasten it by pressing the two edges of the paste together, tie the pudding up in a cloth, and take care to place the bottom of the