Cassell's dictionary of cookery

bacon, pepper, salt, and nutmeg to season, a I quarter of a jpound of rolled and rubbed suet, two eggs well beaten, and half a pint of milk. ' Have ready a buttered pudding-basin, pour in I the mixture, cover with a wetted and floured cloth, tie down tightly, and boil one hour I and a quarter. Serve with rich brown gravy I round it. 13. Pudding, Boiled. Make a crust as for No. 11 ; roll out half an inch thick, line a buttered basin, and put in it small pieces of cross-grain-cut mutton, over the first layer sprinkle pepper and salt, and put thinly-sliced boiled potatoes ; repeat alternately until you have filled the basin, then pour in a mixture made of a tea-cupful of water or stock, a tea-spoonful of Harvey Sauce, a quarter of a tea-spoonful of chutnee, and a little colouring. Cover up with crust, tie down with a floured cloth, and boil an hour and a half. Serve with a boat of brown gravy. 14. Pudding, Forcemeat. Soak a pound of bread in milk ; beat it up smooth with half a pound of forcemeat, the yolks of two eggs, and seasoning if required. When ready to make, stir in the whites of the eggs beaten well. Bake in a greased pie-dish half an hour. 15. Forcemeat. Cut a pound of fresh pork into thin slices. Mix two ounces of fine bread-crumbs with a tea-spoonful of salt, half ditto of pepper, and ditto of dried and rubbed sage ; pour over the meat a tea-cupful of good gravy made from Australian meat. When you have thoroughly mixed the pork and the seasoning, add one pound of Australian mince ; mix all well together, and use as required. 16. Forcemeat Balls. Flour your hands : take a table-spoonful of forcemeat, roll into balls, fry in Australian fat about seven minutes. Serve on a napkin with a garnish of parsley and a little good thick brown gravy in a boat. 17. Sausages. Fill small skins with forcemeat highly seasoned, prick and fry in Australian fat. Serve on buttered toast dipped in hot broth. 18. Pudding, Sausage. Prepare a crust as for No. 11; fill with skinned sausages, pour in half a tea-cupful of good gravy, lay on the top some slices of good bacon fried, cover all with crust; tie, and boil an hour and a half. 19. Sausages, Bologna. Take equal quantities of fat and lean bacon, veal, pork, and beef suet, and double the quantity of Australian beef ; chop fine in a mincing machine, season with pepper and salt and dried sage rubbed. Have ready a well- washed skin, fill and prick, boil an hour, and lay on straw to dry. These sausages may be smoked like hams. 20. Toad-in-a-Hole Forcemeat. If you have more than will fill a skin of No 19, put a layer in a greased pie-dish, then a layer of beaten-up bread soaked for an hour in milk, and so on till the pic-dish is full ; pour over it a batter made of five • TIN (972) TIN of flour, four table-spoonfuls of cold water, a small pinch of salt, a pint of new milk, and two tggs well-beaten. Bake in a moderately hot oven. 21. Toad in a Hole. Pour the batter No. 20 over layers of Australian mutton and very thin slices of crumb of bread placed alternately in a buttered piedisk and seasoned. Bake for an hour, and serve with a boat of good gravy.