Home dissertations

Make an inch paste, roll out an inch thick and cut an oval piece for the bottom crust, then cut a ring an inch thick and a half inch broad, lay it around the edge of the bottom piece, put it in a pan and bake it a nice brown; also, cut a lid to fit in the ring and bake that; keep it hot until you are ready to fill it; cut the veal into small pieces and put it in a saucepan with half a pint of water; season with salt, pepper and butter, dredge in a little flour and pour in two tablespoons of cream; let it boil up once or twice, then fill the crust and cover with the lid. Serve at once. VEAL LOAF. Use about three pounds of cold veal, weighed after it is freed from bones and tough gristle; chop it quite fine; chop fine also a cup of canned mushrooms, or half a dozen fresh ones of medium size which have been carefully trimmed and washed in cold salted water; to the veal and mushrooms add two cups of finely powdered crackers or fine bread-crumbs, three raw eggs, a level tablespoon of butter softened with gentle heat, and a rather high seasoning of salt, pepper and cayenne; mix all these ingredients together with the hands until they can be molded into the form of one or more loaves; put the loaves into a buttered baking-pan, dust cracker or bread-crumbs over the top, and then quickly brown the loaves in a hot oven and serve them hot. When the loaves are designed for a cold luncheon or supper dish, the above named ingredients can be closely packed into buttered pans or molds, and baked, and then cooled in the molds; they can be sliced after they are cooled, or served whole and sliced at the table. CALF'S HEAD BOILED. Your butcher will clean the head; cut off the ears and dig out the eyes; boil head until it falls to pieces; separate the meat from the bones; lay the brains in a dish and return the remainder to water in which the head was boiled, and let it cook four hours; do not allow the water to get too low; spice it highly with pepper, salt, allspice, cloves, mace; when done, thicken with a little batter and lump of butter; remove from the fire, and when tne steam evaporates, add one half pint of wine; take up in a deep dish and garnish with sliced lemon and hard-boiled eggs. BOILED PUDDINGS WITH MEATS. .f think it is a pity we do not have more English puddings with our dinners. The Norfolk dumpling is excellent, eaten with the meat; so is the Yorkshire pudding baked under the meat; and the English apple-pudding. ENGLISH APPLE PUDDING. Make a crust of one-third chopped suet; two-thirds flour; salt well; mix with cold water; roll out to about three-quarters of an inch thick; butter a pudding bowl (one with a thick rim); spread the dough over it, and knead into place with the hands till it is about evenly thin all over; fill full of sliced apples, sugar, and a little nutmeg and cinnamon. Trim the crust round the edge of the bowl, and roll all that is left, and lay over the top, making it quite secure round the edges. Now spread the pudding-cloth over the top, and tie it tightly down under the rim of the bowl; catch up the corners, fold over the top of the pudding, and secure with a pin; plunge it into boiling water and cook steadily one and a half hours. YORKSHIRE PUDDING.