of salt and black pepper, suet crust made with milk (see Pastry), in the
proportion of 6 oz. of suet to each 1 lb. of flour.
_Mode_.--Procure some tender rump steak (that which has been hung a
little time), and divide it into pieces about an inch square, and cut
each kidney into 8 pieces. Line the dish (of which we have given an
engraving) with crust made with suet and flour in the above proportion,
leaving a small piece of crust to overlap the edge. Then cover the
bottom with a portion of the steak and a few pieces of kidney; season
with salt and pepper (some add a little flour to thicken the gravy, but
it is not necessary), and then add another layer of steak, kidney, and
seasoning. Proceed in this manner till the dish is full, when pour in
sufficient water to come within 2 inches of the top of the basin.
Moisten the edges of the crust, cover the pudding over, press the two
crusts together, that the gravy may not escape, and turn up the
overhanging paste. Wring out a cloth in hot water, flour it, and tie up
the pudding; put it into boiling water, and let it boil for at least 4
hours. If the water diminishes, always replenish with some, hot in a
jug, as the pudding should be kept covered all the time, and not allowed
to stop boiling. When the cloth is removed, cut out a round piece in the
top of the crust, to prevent the pudding bursting, and send it to table
in the basin, either in an ornamental dish, or with a napkin pinned
round it. Serve quickly.
_Time_.--For a pudding with 2 lbs. of steak and 2 kidneys allow 4 hours.
_Average cost_, 2s. 8d.
_Sufficient_ for 6 persons.
_Seasonable_ all the year, but more suitable in winter.
Note.--Beef-steak pudding may be very much enriched by adding a few
oysters or mushrooms. The above recipe was contributed to this work by a
Sussex lady, in which county the inhabitants are noted for their savoury
puddings. It differs from the general way of making them, as the meat is
cut up into very small pieces and the basin is differently shaped: on
trial, this pudding will be found far nicer, and more full of gravy,
than when laid in large pieces in the dish.
BAD MEAT. In the flesh of animals slaughtered whilst suffering
acute inflammation or fever, the hollow fibres, or capillaries,
as they are called, which form the substance of the lyer, are
filled with congested and unassimilated animal fluid, which,
from its impurity, gives the lyer a dark colour, and produces a
tendency to rapid putrefaction. In a more advanced stage of such
disease, serous, and sometimes purulent matter, is formed in the
cellular tissues between the muscles of the flesh; and when such
is the case, nothing can be more poisonous than such abominable
carrion. In the flesh of animals killed whilst under the
influence of any disease of an emaciating effect, the lyer
adheres but slightly to the bones, with its fibres contracted
and dry; and the little fat that there may be is friable, and
shrunk within its integuments. The flesh of animals slaughtered
whilst under considerable depression of vital energy (as from
previous bleeding) has a diminished tendency to stiffen after
death, the feebleness of this tendency being in proportion to
the degree of depression. It presents, also, an unnatural blue
or pallid appearance, has a faint and slightly sour smell, and
soon becomes putrid. When an animal has died otherwise than by
slaughtering, its flesh is flaccid and clammy, emits a peculiar
faint and disagreeable smell, and, it need scarcely be added,
spontaneous decomposition proceeds very rapidly.
BEEF-STEAKS WITH FRIED POTATOES, or BIFTEK AUX POMMES-DE-TERRE (a la
mode Francaise).