The King's College Hospital book of cooking recipes

pond, adding more milk gradually, always keeping it stiff enough to allow the lumps to be rubbed smooth. When half the milk has been used, beat the batter well with a wooden spoon, till it is full of bubbles, then add the rest of the milk, and let it stand for an hour. At the last stir in lightly the very stiffly whipped whites of the 4 eggs. Pour the mixture to the depth of J of an inch into a tin, which has been previously brushed over with clarified dripping and well heated. Bake in a quick oven under the meat. Mr. Elin. Note on Yorkshire Pudding. — In making batter pudding to eat with meat, water can be substituted for milk, or half water and half milk. Mrs. Rhys Powell. Beef or Tongue Pickle. 8 to lolbs. brisket of Beef. 4 handfuls of Salt. £lb. coarse brown Sugar for pickling, ioz. Saltpetre. soz. Sal Prunella, or Bay Salt. Mix together and rub the beef all over; turn and rub every day for a fortnight. Boil six or eight hours, or until the bones will come out. Press under heavy weights until morning, then glaze over the top. Miss C. Clements. Boeuf de Chasse or Irish Red Round. Take a large round of beef, 20 or 30 lbs. Take out the marrow-bone and fill the hole with the fat from the lap. Pound together Jib. saltpetre, Jib. allspice, 2ozs. black pepper, Joz. ground ginger; mix with ilb. of salt and Jib. of brown sugar. Keep the beef in a crock, and rub it well with this mixture, and turn it every day for io or 12 days. Sew a tight bandage of linen round the beef to keep it in shape, and put it into a large pot or pan, having first covered the bottom of the pan with a good layer of chopped suet, say, ilb. Pour in a quart of water, and put a large spoonful of chopped suet on the top of the beef Cover the pot with a griddle, and put a slow fire under and over it. It should bake for 10 or 12 hours, and be quite soft when done. Skim the gravy and pour it over the beef. An old-fashioned Dutch oven cooks this beef well. Miss Tonn. Empress of Russia’s Brine. Boil together over a slow fire 6 lbs. of salt, 2 lbs. loaf sugar, 3 ozs. saltpetre in three gallons of water; skim when boiling five minutes. When cold add your meat. Miss Emma Durham. Liverpool Beef. Take a piece of round of beef, rub it well with salt and 2ozs. of saltpetre, and let it stand 3 days, then boil the following pickle and put to it : — i gallon of Water. 3lbs. of Salt. 20ZS. Bay Salt. 20ZS. Sal Prunella. 20ZS. brown Sugar. In 3 days take it out and wash it, roll it in a cloth, tie it tight and simmer it for 6 hours with a large handful of thyme and parsley, 6 onions, 2ozs. juniper berries, and a handful of cloves, mace and allspice. When cold, roll it as tight as possible and put a weight upon it. Mrs. Douglas Smith. 6t Pickle for Beef op Tongues. 2 gallons Water. 2lbs. Bay Salt (or 5lbs. common Salt, but beef not so fine in flavour). 2lbs. coarse Sugar. 20zs. Saltpetre. 20zs. black Pepper (bruised or tied in muslin).