Instruction in cookery (London School Board receipts)

MEAT PUDDING. Ingredients : — 1 lb. Beef Steak, or Skirt and Kidney. | lb. Flour. 4 ozs. Suet. 1| gill Water. 1 teaspoonful of Baking Powder. 1| teaspoonful of Salt. i teaspoonful of Pepper. Method : — Put on a large saucepan of water to boil ; dip the middle of a pudding cloth in boiling water, wring it, sprinkle with flour and have a string ready. Grease a 1| pint pudding basin. Put on a plate 1 dessert-spoonful of flour, 1 teaspoonful of salt and the pepper. Mix well. Cut meat in squares ; dip in seasoning. Suet Crust : — Put flour, baking powder, and rest of salt in a basin. Mix all together ; take skin from suet ; cut in small pieces and chop finely. A little flour prevents it sticking. Mix suet with flour; and make a light paste with the water, mixing it with a wooden spoon. Turn the paste on floured board. Cut off one-third for top. Roll out large piece, twice the size of top of pudding. Line basin with it ; put in meat and some water for gravy. Roll out small piece ; wet edge of basin. Put top on ; tie cloth over the basin ; tie up corners. Put the pudding in boiling water ; keep boiling quickly, and well covered with water from 2 to 3 hours. Take it up, remove string and cloth, turn it out very carefully on to a hot dish. Serve hot. Time, 3 hours. (10> STEWED BEEF AND RICE. Ingredients : — \ lb. Beef Steak, or | lb. Leg of Beef. 1 oz. Dripping. 2 ozs. Rice. 1 large Onion. 1 pint Water. 1 teaspoonful of Salt. 1 teaspoonful of Mixed Herbs. | teaspoonful of Pepper. Method : — Cut the meat into squares, peel and cut the onion into rings. Put the dripping into a stewpan, when melted add the salt, pepper, herbs and onion, fry it over the fire for ten minutes, stir often to prevent burning. Wash the rice, add the meat with the water to ingredients in the stewpan, let all simmer for 1| hour. Then add rice, and simmer | hour more. Stir the stew often to prevent burning. Turn out on a hot dish and serve. Time, 2½ hours. (11) SHEPHERD’S PIE. Ingredients : — 1 lb. cold Meat. 2 lbs. boiled Potatoes. 1 oz. of Butter. 1 teaspoonful of Salt. | teaspoonful of Pepper. | teaspoonful Herbs, or 1 Onion. Gravy or Water. Method .—Cut meat in slices, sprinkle with the seasoning, and put in a pie dish. Add a little water or gravy. Mash the potatoes finely, mix in the butter and a little salt and pepper spread it over the meat to form a crust, smooth and shape it nicely. Bake in a hot oven about 1 hour. Brown the potatoes well. Serve hot. Time, 1| hour. (12) STEAK PIE WITH VEAL STUFFING. Ingredients : — k lb. of Flour. ^ lb. of Lard. 1 gill of Water. A little Salt. 1 lb. of Beef Steak. 2 table-spoonfuls of Bread Crumbs. 1 table-spoonful of chopped Suet. 1 dessert-spoonful of chopped Parsley. 1 teaspoonful of chopped Herbs (mixed). | teaspoonful of grated Lemon Rind. | teaspoonful of Salt. A little Pepper. 1 Egg. 1 dessert-spoonful of Flour. \ teaspoonful of Salt. I Seasoning. | teaspoonful of Pepper. J Method : — Cut the meat in strips or slices, mix the seasoning on a plate, dip the meat in it. Stuffing : — Mix the crumbs, suet, parsley, herbs, lemon, salt, and pepper in a basin. Break the egg in a basin, beat it and add enough to bind the stuffing together. Roll it into balls, put the meat and balls nicely in a pie-dish, and add a little cold water for gravy.