the cloth under the bottom of the bowl and tie them with a cord,
so that the water cannot penetrate while the pudding is being boiled; have ready over the
fire a large pot of actually boiling water, put in the bowl containing the pudding and boil
it steadily for three hours; then remove the cloth, turn the pudding from the bowl upon a
hot platter, without breaking the crust, and serve it hot; as it is cut, a rich gravy will flow
from it, which is to be served on each plate with a portion of the pudding.
BEEF.
MUGWUMP IN A HOLE.
in
One of the F. F. V.'s thus describes a Mugwump :
In the existence and development of what eventually
becomes a bullfrog there is a state of animal life after
he ceases to be a tadpole and before he becomes a bull-
frog. At this stage of his existence he is called by the
boys of Virginia and the South a " mugwump," viz.,
neither one thing nor the other.
Mugwump in a hole is prepared in the
same way as the English dish, " Toad in a
hole." One pound of fat meat, perhaps with
plenty of bone ; beef is best, veal second best.
One pint of milk, one cup of flour, one egg, and salt and pepper. Beat the egg very
lightly, add the milk, and a teaspoon of salt✪ Mugwump in a Hole ; pour this upon the flour very gradually,
beating very light and smooth. Butter a two- quart dish, and in it put the meat ; season
well, and pour over it the batter ; bake an hour in a moderate oven. The mugwump, or
bit of meat can be taken out of the hole and served on a separate dish, accompanied by
vegetables, and the hole itself.
This is a good way of getting all that is to be had out of an underdone joint of cold
meat, especially if fat enough.
FRIZZLED BEEF.
Chip dried beef fine, pour boiling water over it, and let it stand a moment; pour off the
water, add butter, and fry until it curls a little; then serve hot with a little pepper✪ Frizzled Beef. If
liked, a few eggs may be stirred in just before serving.
DRIED BEEF DRESSED WITH CREAM.
Chip the beef thin and fine; measure a pint of it without pressing down; put it in a
saucepan and pour cold water over it; let it heat slowly, and let it simmer a moment if
very salt; then drain off the water, and add one and a half gills of rich cream, and season
with pepper✪ Dried Beef Dressed with Cream. Instead of cream, the same measure of milk may be used with an ounce of
butter and a teaspoon of flour. It is excellent laid on split crackers or toast, but for
this way it requires more dressing.
BEEF SAUSAGES.
Mince six pounds of rump beef and two pounds of bacon very fine; pound them; mix
well with six or eight cloves of garlic✪ Beef Sausages; season high with spices; fill into very large skins,
tie them in nine inch lengths, hang them in a dry, warm place or in the smoke. They are
eaten raw or broiled.
VEAL.
ROAST FILLET OF VEAL. ✪ Roast Fillet of Veal
Page 100 · 5 recipe records on this page
Presented as published in 1891. 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
the cloth under the bottom of the bowl and tie them with a cord, so that the water cannot penetrate while the pudding is being boiled; have ready over the fire a large pot of actually boiling water, put in the bowl containing the pudding and boil it steadily for three hours; then remove the cloth, turn the pudding from the bowl upon a hot platter, without breaking the crust, and serve it hot; as it is cut, a rich gravy will flow from it, which is to be served on each plate with a portion of the pudding.
BEEF MUGWUMP IN A HOLE.
in
One of the F. F. V.'s thus describes a Mugwump : In the existence and development of what eventually becomes a bullfrog there is a state of animal life after he ceases to be a tadpole and before he becomes a bullfrog. At this stage of his existence he is called by the boys of Virginia and the South a " mugwump," viz., neither one thing nor the other.
Mugwump in a hole is prepared in the same way as the English dish, " Toad in a hole." One pound of fat meat, perhaps with plenty of bone ; beef is best, veal second best.
One pint of milk, one cup of flour, one egg, and salt and pepper. Beat the egg very lightly, add the milk, and a teaspoon of salt ; pour this upon the flour very gradually, beating very light and smooth. Butter a two- quart dish, and in it put the meat ; season well, and pour over it the batter ; bake an hour in a moderate oven. The mugwump, or bit of meat can be taken out of the hole and served on a separate dish, accompanied by vegetables, and the hole itself.
This is a good way of getting all that is to be had out of an underdone joint of cold meat, especially if fat enough.
FRIZZLED BEEF.
Chip dried beef fine, pour boiling water over it, and let it stand a moment; pour off the water, add butter, and fry until it curls a little; then serve hot with a little pepper. If liked, a few eggs may be stirred in just before serving.
DRIED BEEF DRESSED WITH CREAM.
Chip the beef thin and fine; measure a pint of it without pressing down; put it in a saucepan and pour cold water over it; let it heat slowly, and let it simmer a moment if very salt; then drain off the water, and add one and a half gills of rich cream, and season with pepper. Instead of cream, the same measure of milk may be used with an ounce of butter and a teaspoon of flour. It is excellent laid on split crackers or toast, but for this way it requires more dressing.
BEEF SAUSAGES.
Mince six pounds of rump beef and two pounds of bacon very fine; pound them; mix well with six or eight cloves of garlic; season high with spices; fill into very large skins, tie them in nine inch lengths, hang them in a dry, warm place or in the smoke. They are eaten raw or broiled.
VEAL.
ROAST FILLET OF VEAL.
Records on this page
Mugwump in a HoleFrizzled BeefDried Beef Dressed with CreamBeef SausagesRoast Fillet of Veal