Paper-bag Cookery

put in a hot oven and cook for forty-five minutes. Serve on a very hot dish, with a pat of _Maître d'hôtel_ butter placed on each olive. BEEFSTEAK PUDDING. Make a nice suet crust with finely chopped or shredded suet, self-raising flour, and water. Roll it out to a medium thickness, and cut it in two. Shape both pieces into a neat round. On the one round lay a pound of steak cut into small pieces rather larger than dice; add two sheep kidneys cut small, season with salt, pepper, a finely minced onion, a tablespoonful of flour; add a teaspoonful of vinegar or lemon juice, and a tablespoonful of water. Cover with the other piece of crust, pinching the edges well together. Put into a greased bag, and cook in a hot oven for about forty-five minutes. IMITATION HARE. Mince one pound of beefsteak with half a pound of raw fat bacon, add half the quantity of bread-crumbs, salt and pepper to taste, a teaspoonful of anchovy sauce and a well beaten egg. Form into a neat shape, slide into a greased bag, and cook forty minutes. A CARPET BAG. This is an uncommon and very delicious dish. Choose a large thick steak in one piece and of equal thickness all over. Cover it thickly with small plump oysters, roll it up, secure each end, put it into a greased bag, and cook it in a very hot oven for forty-five minutes. INDIAN CURRY. Cut the meat, mutton, steak, or poultry into small pieces; peel and chop an onion very finely, mix with the juice of half a lemon, pepper and salt to taste; add a cup of sour milk, in which a dessertspoonful of curry powder and one of flour have been mixed smooth; put it into a large bag, and cook for forty-five minutes. PAPER-BAGGED RABBIT. Cut the rabbit into neat joints, add a bunch of sweet herbs, two finely chopped onions, three cloves, three whole allspice, half a teaspoonful of black pepper, a thinly cut piece of lemon rind, two tablespoonfuls of mushroom ketchup, and two