Cassell's dictionary of cookery

way). — These puddings, which are generally served fried, as in the last recipe, are much nicer baked. WTien this is done, they should have another egg, or a table-spoonful of milk added to make them Hghter. Pour the mixture into well-buttered cups, and bake in a moderate oven for about twentj- minutes. Before ser\-ing, tiuTi the puddings out of the cups, and sift a little pounded sugar over them. Probable cost. Is. Id. Sufficient for eight puddings. Collier's Roast. — The collier's roast is the name given in Scotland to a leg of mutton which has been put into pickle {se'e Pickle) for a few days before it is roasted. It is then cooked as usual, carrots and turnips being sent to table with it. Collops, Beef. — Take two pounds of tender beef steak, and cut it into rounds about three inches -n-ide and three-quarters of an inch thick. Dredg-e a little flour over these, and fry them in hot butter or dripping till they are lightly browned on both sides. Put them into a stewpan -with a pint of good gravy, a tea-spoonful of salt, half a tea-spoonful of white pepper, a tea-spoonful of capers bruised, a tea-spoonful of walnut ketchup, and two pickled gherkins thinly sliced. Simmer gently for ten or twelve minutes, and send to table as hot as possible. Probable cost, beef. Is. Id. per pound. Sufficient for four persons. Collops, Beef, with Onions.— Prepare the meat as in the last recipe. Dredge the collops with flour, and put them in the frving- pan with six or eight large onions cut" into rounds, and four ounces of butter, lard, or drip- ping. Pepper them, and when they are browned, cover the pan closely. Before serving, take out the meat, put it on a hot dish, add half a cupful of 'boiling water, and a table-spoonful of ketchup to the onions. Boil up, and pour the sauce round the meat. Time, twenty to thirty minutes, or mitil the onions arc tender. Pro- bable cost, beef, Is. Id. per pound. Sufficient for four persons. Collops, Minced, Scotch.— Mince beef very small, salt and pepper it, and put it, while raw, into small jars, and pour over it soino clarified butter. When wanted for use, pxit the clarified butter into a frying-pan, slice some onions into the pan, and fry them ; add a little water, and put in the minced beef. Simmer it gently, and in a few minutes it wiU be fit to serve. Probable cost of beef. Is. per pound. Sufficient, two pounds make a good dish. Collops, Savoury, Minced.— Put two ounces of fresh butter into a stewpan, and mix a table-spoonful of flour smoothly with it ; keep stirring the paste till it is lightly browned, then add a httle pepper and salt, a tea-spoonful of chopped parsley, and a tea-spoonful of savoiuy herbs. Mix well together, and when nieely browned, put with it a pound and a half of steak finely minced. Move it about with a fork to prevent its getting into lumps, and when it is quite hot, pour into it .a breakfast-cupful of IjoiHng water. Simmer very gently for ten minutes; before sei-v-ing, add the juice of a small lemon, or a table-spoonful of mushroom ketchup. Probable cost. Is. Id. per poimd. Sufficient, two pounds for four persons.