Margaret Brown's French Cookery Book

No. 73. BEEFSTEAK PUDDING. Paste, 2-1/2 pounds round steak, 1 level teaspoonful each of celery salt, thyme, and marjoram, 1 small onion, salt and white pepper to taste, 4 sprigs parsley. Line a well-buttered pudding mould with the paste, wet the edges, make a layer of beef, cut in neat scallops, sprinkle with the onion and parsley minced fine and mixed on a plate with celery salt, thyme, marjoram, salt and pepper, then another layer of beef, and seasoning, and so on until each is used; fill up with cold water, cover it with paste, place a buttered paper over it and set in a saucepan with boiling water to reach two-thirds up the outside of the mould; steam it thus 2-1/2 hours, turn carefully out on a dish, pour over it any gravy that may be at hand, made hot and flavored with any kind of sauce piquante. No. 74. BOSTON BAKED PLUM PUDDING. One-and-one-half cupfuls beef suet freed of skin and chopped very fine, 1-1/2 cupfuls raisins stoned, 1-1/2 cupfuls currants washed and picked, 1 cupful brown sugar, 2 cupfuls flour, 1 teaspoonful baking powder, 4 eggs, 1 cupful milk, 1/2 cupful citron chopped, pinch of salt, 1 tablespoonful extract of nutmeg, 1 glass of brandy. Put all these ingredients in a bowl, the eggs as they drop from the shell, the flour sifted with the powder and the brandy; mix into a rather short batter; pour into a well-buttered clean cake tin and bake in a steady oven two hours. Serve with vanilla sauce. No. 75. VANILLA SAUCE. Put 1/2 pint milk in a small saucepan over the fire; when scalding hot add the yolks of 3 eggs, stir until it is as thick as boiled custard; add, when taken from the fire and cooled, 1 tablespoonful extract vanilla and whites of two eggs whipped stiff. No. 76. CABINET PUDDING, 2. Four English muffins or rolls, 1/2 pint milk, 1 pint cream, 4 eggs and 4 yolks, 1 cupful sugar; 1/2 cupful almonds blanched, by pouring boiling water on them until the skins slip off easily, and