Domestic Cookery | Page 7

slice in an onion.
Beef Steak Pudding.
Take two pounds of beef from the round or sirloin, and after taking out
the bone, season it according to fancy; some prefer a seasoning of
pepper, salt, onions, thyme, marjoram or sage; others the pepper and
salt alone. Then prepare a plain stiff crust, either with or without butter
or lard; spread the crust over a deep dish or bowl, put in the beef, and if
you like it, add some butter; cover it close with a crust which must be
closely turned in to prevent the water from penetrating; tie it up tight in
a cloth, put it in a pot of boiling water and let it boil quickly for an hour.
The cloth should be dipped in hot water, and floured, as for other
boiled puddings.
Beef Steak Pie.
Take some fine beef steaks, beat them well with a rolling pin, and

season them with pepper and salt according to taste. Make a good crust;
lay some in a deep dish or tin pan; lay in the beef, and fill the dish half
full of water; put in a table-spoonful of butter and some chopped thyme
and parsley, and cover the top with crust; bake it from one to two hours,
according to the size of the pie, and eat it while hot.
Baked Beef Pudding.
Par-boil some tender pieces of beef, in water enough to barely cover it;
grease a pan with lard, season the beef and lay it in; make a batter of
eggs, milk and flour, with a little salt, and pour it over; bake it an hour
in a stove or dutch-oven, and when done keep it hot till it is eaten. Save
the water the beef was boiled in, add a little butter, flour, pepper, salt
and chopped parsley, thyme or sweet marjoram, and boil it up; when
you dish up the pudding pour this over, or put it in a gravy dish to be
served hot at the table.
Pork Stew Pie.
Take small bones and pieces of pork that will not do for sausage; roll
out some crust with but little shortening; lay in the meat and small
pieces of crust alternately; sprinkle in flour and seasoning, cover it with
water, and put on a crust.
Spiced Beef in the Irish Style.
To a round weighing from twenty to twenty-five pounds, take a pint of
salt, one ounce of saltpetre, two ounces of pepper, two ounces of cloves,
one ounce of allspice, four ounces of brown sugar, all well pulverized,
and mixed together; rub the round well with it, and lay it in a small tub
or vessel by itself. Turn and rub it once a day for ten days. It will not
injure if it remain a week longer in the spices, if it should not be
convenient to bake it. When you wish to have it cooked, strew over the
top of the round a small handful of suet. Be particular to bind it tight
round with a cord, or narrow strip of muslin, which must be wrapped
several times round to keep it in shape; put it in a dutch-oven, and add
three pints of water when it is first put down; keep water boiling in the
tea-kettle, and add a little as it seems necessary, observing not to add

too much. It will require a slow heat, and take four hours to bake.
This is a very fine standing dish, and will be good for three weeks after
cooking. Keep the gravy that is left to pour over it to keep it moist.
To Bake Fowls.
Season and stuff them the same as for roasting; put them in a
dutch-oven or stove, with a pint of water; when they are half done, put
in the giblets; when these are done, chop them with a knife, and put in
thickening and a lump of butter.
If chickens are young, split them down the back, and put them in a
dutch-oven, with a plate in the bottom, and a pint of water; when they
are done, stir in a spoonful of flour, mixed in half a pint of milk, a piece
of butter, salt, pepper and parsley; let it boil up and dish them.
To Fry Chickens.
After cutting up the chickens, wash and drain them; season them with
salt and pepper; rub each piece in flour, and drop them separately in a
frying-pan or dutch-oven of hot lard; when brown, turn the other side to
fry; make a thickening of rich milk, flour, a piece of butter, salt, and
chopped parsley; take up the chicken on a dish; pour a little water in the
pan to keep the gravy from being too thick; put in the thickening, stir it,
and let it