Precautions. — Be careful not to break the paste
in placing it on the dish or blacken by baking.
ROLY-POLY PUDDING.
Ingredients.
Flour. Suet✪ Roly-Poly Pudding. Jam.
1. Make a nice light suet crust (p. 154) and roll it
out to the thickness of about a quarter of an inch.
2. Spread jam, or currants and treacle, equally over
it, leaving a small margin, of paste without any treacle.
3. Roll it up. 4. Fasten the ends securely. 5. Tie
it in a floured cloth. 6. Put the pudding into boiling
water, and boil for two or three hours.
Precautions. — Fresh suet and a light crust are
necessary.
APPLE-PUDDING.
Ingredients.
Flour. Suet. Apples. Lemon.
1. Take a basin, butter it, and line it with a suet
crust (p. 1.54). 2. Pare, core, and cut the apples into
pieces, and fill the basin. 3. Add sugar according to
taste. 4. Add one small teaspoonful of finely minced
lemon peel, and one tablespoonful of lemon-juice.
5. Cover with crust, and close the edges well
together. 6. Flour the cloth, and tie it securely over
the pudding, and put it into plenty of boiling water.
7. Let it boil from one-and-a-half to tvvo-and-a-half
hours, according to the size. 8. Turn it out of the
Giblet Pie
163
basin and send to table quickly. Apple pudding✪ Apple Pudding
does not suffer by being boiled an extra hour, if care
be taken to keep it well covered with the water all
the time.
Precautions. — The water must be kept constantly
boiling, and if more is added, let it be boiling water.
PIGEON PIE.
Ingredients.
Pigeons. Eggs. Steak. Puff Paste.
Mushrooms. Stock. Eschalot. Parsley.
1. Prepare three or four house pigeons, and cut
them in halves. 2. Take half a pound of tender
beefsteak and cut into convenient pieces. 3. Lightly
fry the steak with a little butter, in a clean stewpan.
4. Fry the pigeons. 5. Season with chopped mush-
rooms, one eschalot, a little parsley, and pepper and
salt. 6. Place the steak at the bottom of the dish.
7. Upon this place the halves of the pigeons. 8.
Rinse out the stewpan in which the things have been
fried with half a pint of stock or water. 9. Strain
into the dish. 10. Add the yolks only of five hard-
boiled eggs. 11. Cover with a puff paste✪ Pigeon Pie. 12. Bake
for an hour and a quarter in a moderate oven.
Precautions. — The pigeons must be young and
the steak tender, and do not fry too long in the
butter.
GIBLET PIE.
Ingredients.
Giblets. Bay-leaf. Butter. Paste. Olllon, Steak.
1. Clean and blanch the giblets (except the liver).
G 2
164 Buchnaster s Cookery.
2. Put them, with the wings, feet, head, and neck,
into boiling water. 3. Remove the skin from the
feet and beak. 4. Put into a stewpan a piece of
butter the size of a walnut, one onion cut in slices, a
bay-leaf, a little salt, pepper, and sugar. 5. Place
them on the fire until the onion is brown. 6. Put
in the giblets with the head cut in two. 7. Let
them remain on the fire for about three minutes,
stirring them round. 8. Add nearly a quart of boil-
ing water. 9. Stew gently for one hour and a half.
10. Remove from the fire and let them get cold.
11. Take a pie-dish and place a piece of steak on the
bottom. 12. Place over it the giblets with the liver,
and steak again over them. 13. Add the liquor the
giblets were stewed in. 14. Season and cover with
a good paste.
Precautions. — The giblets must be fresh and well
stewed.
RUMP-STEAK PIE.
Ingredients .
Rump-steak. Eschalots. Ketchup.
Stock. Oysters. Paste. ✪ Rump-Steak Pie
Page 73 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Precautions. — Be careful not to break the paste in placing it on the dish or blacken by baking.
ROLY-POLY PUDDING.
Ingredients.
Flour. Suet. Jam.
1. Make a nice light suet crust (p. 154) and roll it out to the thickness of about a quarter of an inch.
2. Spread jam, or currants and treacle, equally over it, leaving a small margin, of paste without any treacle.
3. Roll it up. 4. Fasten the ends securely. 5. Tie it in a floured cloth. 6. Put the pudding into boiling water, and boil for two or three hours.
Precautions. — Fresh suet and a light crust are necessary.
APPLE-PUDDING.
Ingredients.
Flour. Suet. Apples. Lemon.
1. Take a basin, butter it, and line it with a suet crust (p. 1.54). 2. Pare, core, and cut the apples into
pieces, and fill the basin. 3. Add sugar according to taste. 4. Add one small teaspoonful of finely minced lemon peel, and one tablespoonful of lemon-juice. 5. Cover with crust, and close the edges well together. 6. Flour the cloth, and tie it securely over the pudding, and put it into plenty of boiling water. 7. Let it boil from one-and-a-half to tvvo-and-a-half hours, according to the size. 8. Turn it out of the
Giblet Pie
basin and send to table quickly. Apple pudding does not suffer by being boiled an extra hour, if care be taken to keep it well covered with water all the time.
Precautions. — The water must be kept constantly boiling, and if more is added, let it be boiling water.
PIGEON PIE.
Ingredients.
Pigeons. Eggs. Steak. Puff Paste.
Mushrooms. Stock. Eschalot. Parsley.
1. Prepare three or four house pigeons, and cut them in halves. 2. Take half a pound of tender beefsteak and cut into convenient pieces. 3. Lightly fry the steak with a little butter, in a clean stewpan. 4. Fry the pigeons. 5. Season with chopped mushrooms, one eschalot, a little parsley, and pepper and salt. 6. Place the steak at the bottom of the dish. 7. Upon this place the halves of the pigeons. 8. Rinse out the stewpan in which the things have been fried with half a pint of stock or water. 9. Strain into the dish. 10. Add the yolks only of five hardboiled eggs. 11. Cover with a puff paste. 12. Bake for an hour and a quarter in a moderate oven.
Precautions. — The pigeons must be young and the steak tender, and do not fry too long in the butter.
GIBLET PIE.
Ingredients.
Giblets. Bay-leaf. Butter. Paste. Olllon, Steak.
1. Clean and blanch the giblets (except the liver).
G 2
164 Buchnaster s Cookery.
2. Put them, with the wings, feet, head, and neck, into boiling water. 3. Remove the skin from the feet and beak. 4. Put into a stewpan a piece of butter the size of a walnut, one onion cut in slices, a bay-leaf, a little salt, pepper, and sugar. 5. Place them on the fire until the onion is brown. 6. Put in the giblets with the head cut in two. 7. Let them remain on the fire for about three minutes, stirring them round. 8. Add nearly a quart of boiling water. 9. Stew gently for one hour and a half.
10. Remove from the fire and let them get cold.
11. Take a pie-dish and place a piece of steak on the bottom. 12. Place over it the giblets with the liver, and steak again over them. 13. Add the liquor the giblets were stewed in. 14. Season and cover with a good paste.
Precautions. — The giblets must be fresh and well stewed.
RUMP-STEAK PIE.
Ingredients .
Rump-steak. Eschalots. Ketchup.
Stock. Oysters. Paste.
Records on this page
Roly-Poly PuddingApple PuddingGiblet PiePigeon PieRump-Steak Pie