The official handbook for the National Training School for Cookery

8. We take one pound and a half of buttock steak, put it on a board, and cut it in slices about three inches long and two inches broad^ N.B. — We should cut away all the skin. 9. We take half a pound of bullock's kidney, put it on a board, and cut it in slices. 126 National Training School for Cookery. 10. We dip each slice of meat and kidney into the plate of seasoning. 11. We take a quart basin and grease it well inside with dripping. 12. We take a rolling pin and flour it ; we also sprinkle a very little flour on the board to prevent the paste sticking. N.B. — In making paste we should always keep our hands well floured to prevent its sticking to them. 13. We take the paste out of the basin and put it on the board. 14. We cut off about one-third of the paste and lay it aside for the cover or top of the pudding. 15. We roll out the remainder of the paste to a round twice the size of the top of the basin ; it should be about one-third of an inch in thickness. 16. We line the basin inside smoothly with the paste. 17- We place the slices of meat and kidney in the basin, fitting them neatly in. 18. We pour in about one gill and a half of water, so as to fill the basin to within half an inch of the top. 19. We roll the remaining pieces of paste to a round, the size of the top of the basin, to about a quarter of an inch in thickness. 20. We wet the edge of the paste in the basin with cold water, and cover over the top of the basin with the round of paste. 21. We must join the paste together at the edge of the basin, pressing the edges together with our thumb. 22. We take a knife, flour it, and trim the edges of the paste neatly round. 23. We take a small pudding cloth, wring it out in warm water, and flour it. 24. We put this cloth over the top of the basin, tying it on tightly with a piece of string under the rim of the basin. 25. We tie the four corners of the cloth together over the top of the pudding. [illustration: Lessons on Cooking Meat. — Beef Steak Pudding. 127] 26. When the water in the saucepan is quite boiling, we put in the pudding and let it boil for two hours. N.B. — The lid should be on the saucepan. N.B. — We should keep a kettle of boiling water and fill up the saucepan, as the water in it boils away. 27. After that time we take the pudding out of the saucepan and take off the cloth. 28. We place a hot dish on the top of the pudding, turn the basin and dish quite over, and carefully raising the basin, we should leave the pudding in the middle of the dish unbroken. It is then ready for serving. N.B. — This pudding might be made of beef skirt or Australian beef. 128 National Training School for Cookery. \ PIG'S FRY. Average cost of this dish, i.e., "Poor Man's Goose" (i quart dish)— d. I lb. of pig's fry . „ 6 2i lbs. of potatoes q.\ i onion oj Sage and seasoning o| ~9i Time required about one hour and a quarter. Now we will show you how to cook Pig's Fry — "Poor Man's Goose"? 1. We take two pounds and a half of potatoes, and put them in a basin of cold water. 2. We take a scrubbing brush and scrub and wash the potatoes well. 3. We put the potatoes into a saucepan of cold water. 4. We put the saucepan on the fire to boil.