The book of plain cooking

on the dish in the oven, to keep warm while the cutlets are frying. Put some more fat into the pan, so that the cutlets are covered. Fry them brown. Then place them on a paper to drain while you make the gravy. Place in the centre of the dish, the bacon round. Pour over the gravy, and sprinkle a little fluid parsley over. Should you have more cutlets than you require, serve the gravy in a tureen, for it spoils them for further use. 126. To Stew a Steak Put the steak into a frying-pan with a small piece of butter or dripping, and fry lightly. Then fry in the fat from the steak, onions and carrots. When it is obtainable, celery is a great improvement. Then proceed to stew your steak, but do not let it boil, only simmer gently. When the steak is sufficiently stewed, make a thickening of flour and Worcestershire sauce, adding a small quantity of vinegar. The vinegar detracts from the richness of the gravy. A very great improvement is secured by the addition, just before serving, of a few pieces of pickled gherkin, or any kind of mixed pickle. The time necessary to stew the steak depends, of course, on the quantity, but always allow an hour to the pound. The slower tLe process of cooking the better. When young carrots can be obtained, there is no need to fry them first. A little celery seed or salt is a good substitute for celery. 127. Jugged Steak Place a well -trimmed steak in a jar in the oven, with an onion pierced with a clove, and sufficient stock to cover it, and a sprinkling of herbs. When quite tender, make a thickening of flour and ketchup and a little wine. 128. A Carpet-Bag Steak Select a lean and tender piece of rump steak of not less than four inches in thickness. Slit it through to within one inch of the back. Place inside salt, pepper, and lemon juice, and as many bearded oysters as the steak will hold. Sew down the flap, and grill over a good clear fire, well basting with butter the while. In serving, cut straight through. 129. Steak and Kidney Pudding In making a steak and kidney pudding you need to select a lean piece of steak, for the richness of the crust boils into the pudding. In making the crust chop the suet very fine, adding a little salt. Well grease the basin, and then line with the crust, reserving enough for a top crust. Cut the steak and kidney into small pieces — not too small — and place them in the basin with a sprig of parsley, salt, and pepper. Fill up with water, and well dust with flour. Cover with a cloth which has been steeped in boiling water. Plunge the pudding into boiling water. The skirt of beef maybe used instead of steak, and of course is more economical. There are several things to note in making a steak pudding. Have a large enough basin to allow for plenty of gravy. Do not cook in too small a saucepan, for it is much better boiled in the same water without being refilled. Do not remove the lid unnecessarily during the cooking. See that the puddingcloth is well secured, so that no water can get in. The pudding, if served in the basin with a serviette pinned round, can be easily steamed up, and is almost equal to the first day. Always allow three to four hours to boil a pudding. 130. A Richer Pudding For the gourmet there is another method of making a truly delicious steak and kidney