A guide to modern cookery

PUDDING Cut three lbs. of very lean beef into slices one-third inch thick. Season these slices with salt, pepper, and nutmeg, and add a little chopped onion and parsley. Take a pudding-basin; line it with a firm layer of suet-dough (No. 1166), and garnish the bottom and sides of the basin with the slices of beef. In the middle put one lb. of kidney of beef, of veal, or of mutton, cut up as for tossing, and seasoned like the steaks. Moisten with just sufficient water to cover. Now close up the basin with a layer of the same paste as that used in lining, pinching it with the latter, all round, that it may adhere thoroughly. In order to effect this with greater certainty, the respective edges of the two layers of paste may be moistened. This done, cover the basin with a buttered and dredged napkin, fastened on by means of string tied round just beneath the lip of the utensil. Cook for five hours, either in boiling water or in steam, and, after having removed the napkin, serve the pudding as it stands. 1170—STEAK PUDDING Make some rather stiff paste with two lbs. of flour, one and one-quarter lbs. of the chopped fat of kidney of beef, a pinch of salt, and one-quarter pint of water. With the rolling-pin, roll out this paste to a round layer one-quarter inch thick, and put it into a buttered dome-mould or pudding-basin. Cut the lean beef into pieces, and season them, exactly as for steak and kidney pudding. Fill up the basin with the pieces arranged in layers; moisten with just enough water to cover, and close up the basin with a layer of the same paste as that used for its lining. Carefully join the edges of the two layers of paste, assisting the operation with a little moisture applied by means of a brush; swathe the basin in a buttered pudding-cloth, and fasten the latter firmly with string. Put the pudding in a saucepan of boiling water or a steamer, and leave it to cook for three hours