1. Put a pound of sifted flour in a basin with half a pound of beef suet, finely chopped. 2. Add two eggs, with a pinch of salt and a quarter of a pint of water or milk✪ Suet Pudding. 3. Beat well together with a wooden spoon, making a rather thick batter. 4. Flour a pudding-cloth, and lay it in a small round-bottomed basin ; pour in the mixture. 5. Tie the cloth tightly. 6. Put the pudding into boiling water : an hour and a quarter would be sufficient to cook it. When done, remove the cloth, turn the pudding over upon a dish, and serve very hot. Precautions. — The water must be kept boiling. STEAK PUDDING. Ingredients, Rump or Beef Steak. Oysters. 1. Take a pound of flour and half a pound of beef suet very finely chopped, and mix together. 2. Make a hole in the middle, into which put a teaspoonful of salt, and enough water to form a stiffish paste. 3. Mix it well together, using a little more flour to dry it >56 Buckmctster's Cookery. and prevent its sticking. 4. Lightly butter the in- terior of a round-bottomed pudding basin. 5. Roll out two-thirds of the paste to half an inch in thick- ness, with which line the basin. 6. Have ready cut into slices, about the size of the palm of the hand and a quarter of an inch in thickness, two pounds of a rump or beefsteak with a little of the fat included. 7. Lay the pieces upon a dish. 8. Season with two tea- spoonfuls of salt and one of black pepper. 9. Sprinkle a little flour over, move them about a little until each piece is well covered with flour and seasoning. 10. Lay them within the paste, putting in whatever seasoning may remain upon the dish; a dozen oysters, blanched and with beards removed, is an excellent addition. 11. Pour a gill of water over, moisten the edges of the paste. 12. Roll out the remainder of the paste to form a lid, which place over, pressing it down with the thumb. 13. Tie the basin in a pudding- cloth, and put it into a saucepan containing enough boiling water to well cover it. 14. Keep continually boiling for nearly two hours, adding a little more boiling water occasionally to keep up the quantity. 15. Take it up, untie the cloth. 16. Run a sharp pointed skewer into the pudding, and if the meat feels tender, it is done (if not it will require more boiling); turn it over upon your dish, lift the basin carefully from it, and serve. A few mushrooms are an improvement. Precautions. — The steak must be tender, or made so with a kreatone (seepage 128), the pudding well boiled, and the basin not too full. Amber Pudding. 157 AMBER PUDDING. Ingredients. 6 Apples. 3 ozs. of Moist Sugar. 2 ozs. of Butter. I Lemon. 3 Eggs. Castor Sugar. Puff Paste. 1. Peel six large apples, cut out the core, and cut them up into slices. 2. Put them into a stewpan with three ounces of moist sugar and two ounces of butter. 3. Take a lemon, wipe it and peel it as thinly as possible with a sharp knife. 4. Cut it in halves and squeeze the juice through a strainer into the stewpan. 5. Add also the peel. 6. Let the apples stew till they are quite tender, which will take about three-quarters of an hour. 7. Place a sieve over a large basin, turn the apples on to the sieve, and rub them through into the basin with a wooden spoon. 8. Stir in the yolks of three eggs. 9. Take a pie dish, line it with puff paste or short paste (see page 160). 10. Pour the ✪ Treacle Pudding

AI-modernized reading of the original text

1. Put a pound of sifted flour in a basin with half a pound of beef suet, finely chopped. 2. Add two eggs, with a pinch of salt and a quarter of a pint of water or milk. 3. Beat well together with a wooden spoon, making a rather thick batter. 4. Flour a pudding-cloth, and lay it in a small round-bottomed basin ; pour in the mixture. 5. Tie the cloth tightly. 6. Put the pudding into boiling water : an hour and a quarter would be sufficient to cook it. When done, remove the cloth, turn the pudding over upon a dish, and serve very hot. Precautions. — The water must be kept boiling. STEAK PUDDING. Ingredients, Rump or Beef Steak. Oysters. 1. Take a pound of flour and half a pound of beef suet very finely chopped, and mix together. 2. Make a hole in the middle, into which put a teaspoonful of salt, and enough water to form a stiffish paste. 3. Mix it well together, using a little more flour to dry it >56 Buckmaster's Cookery. and prevent its sticking. 4. Lightly butter the interior of a round-bottomed pudding basin. 5. Roll out two-thirds of the paste to half an inch in thickness, with which line the basin. 6. Have ready cut into slices, about the size of the palm of the hand and a quarter of an inch in thickness, two pounds of a rump or beefsteak with a little of the fat included. 7. Lay the pieces upon a dish. 8. Season with two teaspoonfuls of salt and one of black pepper. 9. Sprinkle a little flour over, move them about a little until each piece is well covered with flour and seasoning. 10. Lay them within the paste, putting in whatever seasoning may remain upon the dish; a dozen oysters, blanched and with beards removed, is an excellent addition. 11. Pour a gill of water over, moisten the edges of the paste. 12. Roll out the remainder of the paste to form a lid, which place over, pressing it down with the thumb. 13. Tie the basin in a puddingcloth, and put it into a saucepan containing enough boiling water to well cover it. 14. Keep continually boiling for nearly two hours, adding a little more boiling water occasionally to keep up the quantity. 15. Take it up, untie the cloth. 16. Run a sharp pointed skewer into the pudding, and if the meat feels tender, it is done (if not it will require more boiling); turn it over upon your dish, lift the basin carefully from it, and serve. A few mushrooms are an improvement. Precautions. — The steak must be tender, or made so with a kreatone (see page 128), the pudding well boiled, and the basin not too full. Amber Pudding. 157 AMBER PUDDING. Ingredients. 6 Apples. 3 ozs. of Moist Sugar. 2 ozs. of Butter. I Lemon. 3 Eggs. Castor Sugar. Puff Paste. 1. Peel six large apples, cut out the core, and cut them up into slices. 2. Put them into a stewpan with three ounces of moist sugar and two ounces of butter. 3. Take a lemon, wipe it and peel it as thinly as possible with a sharp knife. 4. Cut it in halves and squeeze the juice through a strainer into the stewpan. 5. Add also the peel. 6. Let the apples stew till they are quite tender, which will take about three-quarters of an hour. 7. Place a sieve over a large basin, turn the apples on to the sieve, and rub them through into the basin with a wooden spoon. 8. Stir in the yolks of three eggs. 9. Take a pie dish, line it with puff paste or short paste (see page 160). 10. Pour the

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Buckmaster's cookery