The exhibition cookery book

Steep the sausages in boiling water for a few minutes and let them cool. Make a short crust paste by mixing the butter into the flour ; rub lightly with the finger tips, add : the Paisley flour and a pinch of salt, and enough water to make a stiff paste. Roll it out on a floured board about one-eighth of an inch thick, and cut out into square pieces. Skin the sausages, and cut them into halves lengthways. Put half of sausage on each square of paste, wet the edges, and fold the paste over, thus giving it the shape of a roll ; press the edges together, mark the paste with the back of a knife Place the rolls on a baking sheet, blush them over with egg, and bake for about half an hour. 52. STEAK AND KIDNEY PIE. 1 lb. rump or buttock steak Kidney 4 ozs. butter • - 1 pinch, of salt 8 ozs. flour 1 teaspoonful Paisley flour (B. and P.'s) A little beaten egg j Make a paste crust as directed in the foregoing recipe. Cut about a pound of rump or buttock steak into thin slices, dip each slice into a mixture of flour, salt, and pepper, and roll a slice of kidney and a tiny piece of fat into each slice of beef. Place them in a pie-dish, pour in enough water or stock to come half way up the dish wet the edges of the dish, and line with a strip of paste; brush the edge of the crust with egg, milk, or water, and place on a cover of paste. Make a small incision in the centre of the paste, and decorate with a few fancifully cut leaves of paste. Brush over with beaten egg-yolk, and bake for about two hours. Veal and ham, pigeon, and rabbit pies are made in the same manner. Hard boiled eggs cut into quarters or slices can be used with the filling ingredients if liked. A rough puff or flaky crust is eminently suitable for all kinds of meat pies. 53. MEAT PUDDING. Prepare a suet crust with 6 ozs. flour, 3 ozs. finely chopped suet j a pinch o£ salt, and enough water to form a stiff paste. Roll out the paste on a well-floured board. Line a well-greased basin with some of the paste. Fill up with beef, prepared in the same way as directed for steak and kidney pie, or, if preferred, wrap an oyster in each slice of meat instead of the kidney ; add enough water to come half-way up the basin. Roll out the remainder of paste and trimmings, and cover the pudding with it. The edges of the paste lining must of course be wetted before the top crust is put on; press the edges firmly together cover the pudding with a cloth, previously dipped in hot water and sprinkled with flour, tie the pudding cloth securely, and boil for about hours. 54. GRILLED KIDNEYS. Steep as many sheep’s kidneys as are required in tepid water; remove tlie skins and split each in half without quite detaching them. Fasten them on to wooden or iron skewers, season with salt and pepper, brush over with sweet oil, or liquefied butter, place them on a greased gridiron, and broil on both sides from 5 to 8 minutes. Dish up on toasted and buttered bread, and serve with a small quantity of devilled butter placed in the centre of each kidney. 55. DEVILLED BUTTER. ' . Mix an ounce of butter with white pepper, cayenne, and curry paste — about a saltspoonful of each — and mix thoroughly with a few drops of lemon juice. ENTREES AND SIDE DISHES. 1 lb. lean veal 1 gill double cream