Directions for Cookery, in its Various Branches

them frequently. Steaks, when fried, should be thoroughly done. After they are browned, cover them with a large plate to keep in the juices, Have ready a hot dish, and when they are done, take out the steaks and onions and lay them in it with another dish on the top, to keep them hot while you give the gravy in the pan another boil up over the fire. You may add to it a spoonful of mushroom catchup. Pour the gravy over the steakes, and send them to table as hot as possible. Mutton chops may be fried in this manner. BEEF-STEAK PUDDING. For a small pudding take a pound of fresh beef suet. Clear it from the skin and the stringy fibres, and mince it as finely as possible. Sift into a large pan two pounds of fine flour, and add the suet gradually, rubbing it fine with your hands and mixing it thoroughly. Then pour in, by degrees, enough of cold water to make a stiff dough. Roll it out into a large even sheet. Have ready about a pound and a half of the best beef-steak, omitting the bone and fat which should be all cut off. Divide the steak into small thin pieces, and beat them well to make them tender. Season them with pepper and salt, and, if convenient, add some mushrooms. Lay the beef in the middle of the sheet of paste, and put on the top a bit of butter rolled in flour. Close the paste nicely over the meat as if you were making a large dumpling. Dredge with flour a thick square cloth, and tie the pudding up in it, leaving space for it to swell. Fasten the string very firmly, and stop up with flour the little gap at the tying-place so that no water can get in. Have ready a large pot of boiling water. Put the pudding into it, and let it boil fast three hours or more. Keep up a good fire under it, as if it stops boiling a minute the crust will be heavy.