Practical household cookery

Make about two pounds of short paste (No. 790), roll it up, and put aside till wanted. Cut two pounds of griskin of pork in slices, season these with chopped onion, sage, thyme, salt and pepper, and put them on a dish ; cut also two pounds of streaky bacon, free from rind and gristle (previously boiled for ten minutes) in slices, and put them with the pork ; to these add three pounds of good apples, which, when peeled and the cores taken out, must be cut in thick slices and put on a plate ; take a tin mould, about three inches deep, butter it and line the inside with the short paste, previously made and rolled out to an even thickness about the third of an inch ; arrange the bacon, apples, and pork in this, in alternate layers, till the whole is used up. Moisten the border round the mould with water ; cover the pie with the remaining paste; press the two borders together round the edges with the thumb and finger, trim it, and make a small round hole in the centre, cover it with a piece of loose paste ; egg the top of the pie with a brush, and set it to bake in a moderately heated oven for two hours and a half, and serve hot. 701. BEEFSTEAK AND OYSTER PUDDING. Chop fine half a pound of beef suet, and mix it with a pound of sifted flour on the slab; gather this together with the hands, make a hole in the centre to receive a teaspoonful of salt and about a gill of water. Mix and work this well together to a stiffish paste, using a little more water if necessary, and a little more flour to dry it, then with it line a pudding basin previously buttered, keeping enough paste apart to cover it. Fill the basin with beefsteak and oysters similarly prepared as in No. 689, but with only half the quantity of broth. When the pudding is filled, wet the edges of the paste round the top of the basin with a paste • brush dipped in water, and cover with the remaining suet paste rolled out to the size of the top of the basin ; press this down all round the edge with the thumb, and twist the edges of the paste over so as to give it a corded appearance ; tie the basin in a pudding-cloth, and boil in enough water for about two hours and a half, taking care that the water always covers the pudding; then take it out, untie the cloth, turn the pudding over on a dish, lift tlie basin carefully without breaking the paste, pour some good gravy under, and serva 702. BEEFSTEAK AND KIDNEY PUDDING. Proceed with the paste as in the previous number, fill the pudding basin with scollops of beefsteak and kidneys properly seasoned as for No. 688; moisten with a gill of broth; cover the basin as in the foregoing, then boil for two hours and a half, taking care that the water always covers the basin, and serve. 708. MUTTON PUDDING. line a basin with paste, made as for beefsteak and oyster pudding Prepare some mutton as for mutton pie (No. 691), or if preferred, cut part of a leg of mutton into thick 8oollops; season with salt, pepper, chopped parsley, shalots, and thyme ; make a layer of meat and one of sliced potatoes ; moisten with a little mutton broth if possible ; cover the basin as before, tie in a pudding-cloth, and let boil, with enough water to cover the basin, for two hours and a half or three hours ; then turn the pudding oyer a dish, pour some good gravy under, and serva 704. SMALL BIRD PUDDING.