Cassell's dictionary of cookery

Hunter's Beef (another way).— Sec Beef, Hunter's. Hunter's Bread and Meat Pudding.— Take two pounds of dough made with yeast, such as would be used for bread ; or if this cannot be obtained, use a dough mixed with the white of eggs. Roll it out an inch thick. Cut two pounds of rump-steak into small pieces. Pepper and salt each piece, and season it with a very small quantity of pounded allspice. Place the meat in rows on the dough, taking care that a fatty piece is in each row ; then roll the dough round and fasten it securely at the ends, veiy much like a roly-poly pudding. It may then be either baked or boiled. This is a convenient form of preparing provision for those who have to make long expeditions, and do not ■wish to be burdened with much luggage. Any sort of meat may be substituted for the rumpsteak, and endless varieties may be introduced ; but the meat should always be cut into mouthfuls, and the ends securely fastened to prevent the gi-avy escaping. Time to boil or bake, two hours. Sufficient for four persons. Probable cost, 2s. lOd., if made with rumpsteak. Hunter's Gingerbread (see Gingerbread, Hunter's). Hunter's Partridge Pie {see Partridge Pie, Hunter's). Hunter's Pie.— Take two pounds of the best end of a neck of mutton, cut it into chops, trim these neatly, remove all superfluous fat,, add pepper and salt, put them into a stewpan with a small quantity of water, and let them stew gently for half an hour. Boil and mash three or four pounds of good potatoes. Line a buttered pie-dish with them, put in the meat and gravy, and shape a crust over the top of the remainder of the potatoes- Bake in a good oven for half an hour. If the pie is not nicely browned, hold a red-hot fireshovel over it for a minute or two. Just before serving make an incision in the middle of the crust, and pour in a little boiling gravy. Probable cost, 2s. Sufficient for five or six persons. Hunter's Pudding.— A hunter's pudding and a plum pudding are very similar. Mix half a pound of finely-shred beef-suet with a quarter of a pound of bread-crumbs and a quarter of a pound of flour, add half a pound of stoned and chopped raisins, half a pound of picked currants, half a pound of sugar, the grated rind and strained juice of half a lemon, a pinch of salt, half a nutmeg, grated, and an HUN (322) ICE ounce of candied lemon. Wlicn the dry ingredients are thoroughly mixed, stii- in four wellheaten eggs, and either milk, beer, port wine, or hrandy sufficient to make a stiff batter. Put the mixture into a buttered mould, and boil for six or seven hours. This pudding will keep for several months, and when used may be either cut into slices and fried, or plunged again into boiling water and boiled for an hour. Several puddings may be mixed and boiled together, and are very useful for keeping in the house to be used as occasion requires. If finelyminced cooked meat be substituted for the suet, this pudding may be eaten cold. Another excellent hunter's pudding may be made by taking a pound and a half of the mince made for mince pies, mixing it with six ounces of finely-grated bread-crumbs and three eggs. Probable cost, Is. 3d., exclusive of the wine, &c. Sufficient for live or six persons.