Mrs. Roundell's Practical cookery book

Marrow Bones. — If the Marrow Bones are very long they must be sawn in half. Cover the end of each bone with a stiff paste of flour and water, using plenty of flour. This paste is to prevent the Marrow from escaping from the bone whilst being cooked. Tie a cloth over each bone, and put the bones in a roomy saucepan filled with boiling salted water. Let the Marrow Bones boil for three hours. Take them out of the saucepan, remove the cloth, and all the paste, and pin a clean napkin round each bone or half bone. Send the Marrow Bones up on a hot dish, and send up dry toast in a toast rack. See that a proper Marrow Spoon is provided to help the Marrow. The Marrow Bones should be served upright. Pease Pudding1. — Tie up one pint of dried split Peas as loosely as possible in a clean cloth. Put them in a saucepan of cold water on the fire, bring to the boil, and boil them for at least two hours. Then rub the Peas through a sieve, and mix with them half an ounce (or an ounce) of butter, a sliced onion, pepper and salt. Now tie up the Pease Pudding as tightly as possible in a well-floured pudding cloth, and boil it for one hour. If any of the Pease Pudding is left use it to thicken and flavour broth. Pease Pudding used to be served only with pork, but it is good in winter with any meat. Lentils and Haricot Beans can be cooked in the same way. The Dried Green Peas from Italy make a much better Pease Pudding than the common split peas. Spinach colouring should be used for it. Suet Pudding. — In using Suet for any dish two things are absolutely essential ; first that the Suet should be perfectly hard and dry, and then that it should be minced as finely as possible. Nothing is more disagreeable and nothing more common than to find solid lumps of suet in stuffing, or in mince-pies, or in any dish which contains it. To mince Suet, first shave it with a sharp knife into the thinnest possible shavings, then dust these with flour, and arrange them in a ridge along your chopping- SUET PUDDING board. Hold the point of the knife firmly with your left hand, take the handle in the other and chop and mince across the ridge of Suet, working slowly up and down its length, till the Suet becomes almost a powder. Be careful to remove all skin or hard bits before you begin shaving the Suet. For Suet Pudding take a quarter of a pound of flour, a quarter of a pound of minced Suet, two tablespoonfuls of breadcrumbs, and a very little salt. Mix these with about a quarter of a pint of water, tie up the pudding in a floured cloth, and boil for one hour. Do not use any egg. Milk may be used instead of the water. Some cooks use corn-flour instead of ordinary flour, but this makes the Suet Pudding heavy. The ingredients should be very thoroughly mixed, so as to form a smooth paste, and in tying up the Suet Pudding allowance must be made for its swelling as it boils. Suet Dumplings are made in the same way, only divided into bits of paste the size of an egg. Many people like them boiled in the same saucepan with boiled beef, being put in an hour and a half before the beef will be ready. Children like them with treacle ; or they may be eaten with a little broth poured over them.