Cassell's dictionary of cookery

22. Pudding, Beef and Kidney. Prepare a crust as for No. 1 1 ; line a greased basin with it, and place hi it alternate layers of sUces of beef cut an inch thick and well seasoned, and of thinly-sliced kidneys (ox kidneys do very well for this purpose, they are larger and cheaper) , a little tinely-minced shallot, and a tea-cupful of good gravy. When the dish is full, cover with crust, and boil an hour and a half. Serve some brown gravy with the pudding. 23. Beef Fkied with Suet Dumplings. Cut some nice tidy pieces of beef across the grain, flom- them well, pepper and salt them, and then fry in Australian fat till of a nice brown ; place in a hot dish, and put it in the oven to keep hot tiU you have the dumplings ready, j Roll up a table-spoonful of paste [see 'So. 11) j in well-floured hands, and drop into a fiercely- ' boiling saucepan of water ; as they rise, take them out, and laj' them round the meat in the dish, pour a Httle thick brown gravy over, and servo. 24. Mutton Fried with Suet Pudding. Fry mutton in slices as the beef is done in No. 23. Cut a boiled suet pudding made as the crust in No. 1 1 into slices, fry hghtly — if just boiled and hot it will only require a short time to fry — lay it round the meat, pour gravy over, and serve. 25. Mutton with Sausages. ' Prepare the meat as in the two foregoing recipes. Fry some sausages cut in short lengths | and pricked in Australian fat, place them on the meat, and serve with brown gravy poured over. i 26. Mutton with Bacon. | Prepare the meat as before ; and place on each piece a nicely-fried piece of bacon. Pour over it the following sauce : — First prepare of chopped gherkins, capers, and shallots, one table-spoonful each ; put in a pan with a little i pepper and one wine-glassful of vinegar ; let it boil four minutes, then add rather more than half a pint of good stock, a table-spoonful of flour, a little colouring, a piece of batter the size of a nut,' and one tea-spoonful of anchovy ; boU, and stir well. 27. Beef fried in Batter. Cut some tidy pieces of beef an inch thick, flour well, and dip in a batter made according to No. 20. Have ready some boiling fat in a frying-pan, lay in the pieces of meat gently, so as not to break them ; fry a light brown, and serve with a boat of gravy. [ 28. Beef with Savoury Pudding. | Fry the beef as in recipe No. 23, and place j round the dish in neat slices the following i I savoury pudding : — Pour boiling milk on some bread rubbed fine, add four large table-spoonfuls of fine oatmeal, two well beaten eggs, pepper and salt, a little onion chopped fine, dried and rubbed sage and sweet marjoram, half a tea-spoonful of each. The compound should be as stiif as thick batter. Beat all well together, and bake in a dripping-pan an inch thick, cut up like Yorkshire pudding, and servo with good gravy. 29. Beef (au Fromage). Mince finely a pound of Austrahan beef, season it with pepper and salt, nutmeg, and a chopped shallot ; boil some macaroni tender in broth, lay the mince in a pie-dish, cover with the macaroni, pour on it a tea-cupful of the broth, popper it, and grate two ounces of cheese over it. Bake a quarter of an hour in a hot oven, 30. Beef (au Macaroni).