Cookery

After having taken off the skin, remove the bones, and cut it into even pieces; then make a stuffing as in the former recipe in sufficient quantity to fill the piece of veal. Arrange it in alternate layers with the chicken, then roll it all up and tie it securely into shape. Braise as above, cover with jelly when cold or with glaze, and serve. CHAPTER XIII. Plum Pudding. — Mix together in a very large earthenware pan one pound of suet, half a pound of flour, half a pound of breadcrumbs, one pound of raisins, currants, and sultanas respectively, two ounces of orange, lemon, and citron peel and sweet almonds respectively, twelve bitter almonds sliced, one ounce of mixed spice, one teaspoonful of ginger, ten eggs, the juice and chopped rind of one lemon, one teacupful of sugar, two full wineglasses of brandy, and a little salt. The suet must of course be chosen as dry as possible, and when carefully skinned be thoroughly chopped, raisins, etc., washed and stoned, peel chopped fine, and the almonds cut up, but not too small ; mix all these ingredients, which naturally need not be prepared all on the same day, most thoroughly, and at the last add a little milk to moisten the whole. This is a recipe which should serve for special occasions, as it is by no means a very economical one. The above quantity will make about three goodsized puddings ; they should all be boiled for six or seven hours before being stored away, and should hang in a dry place. Before serving, let them boil for eight or ten hours more, they can scarcely ever be overdone. A Simpler Plum Pudding. — Mix together half a pound of suet, the same quantity of currants, three-quarters of a pound of raisins, four tablespoonfuls of breadcrumbs, three spoonfuls of flour, five ounces of sugar, three eggs, and a little milk to thoroughly mix the ingredients, add three ounces of citron peel, half a nutmeg grated, and a tablespoonful of brandy. Half-pay Pudding. — Take four ounces each of suet, flour, breadcrumbs, currants, and raisins, add to this half a pint of milk and two tablespoonfuls of treacle ; work well together and boil for three or four hours. Serve with a wine sauce. Ginger Pudding. — Mix together half a pound of dried and sifted flour, three tablespoonfuls of finelychopped suet, two of sugar, one and a half tablespoonfuls of ground ginger, a small teaspoonful of baking powder, and only just enough milk to moisten the whole to the required consistency. Put it into a well-buttered basin, tie a cloth over it, and steam or boil it for three hours. Serve with cornflour or arrowroot sauce, flavoured with wine and sugar. Chocolate Souffle. — Whisk well together three whites of eggs, two ounces of chocolate, two or three drops of essence of vanilla, and sugar to taste. Stir the mixture very lightly, and pour it into a souffle dish. Take in the oven for ten minutes, and serve quickly without a second’s delay or the top will sink in. Plain Custard.— Beat up two whole eggs. Whilst still whisking, pour in gradually one pint of fresh