weighed after being boned; pepper and salt to taste, suet crust made
with milk (see Pastry), in the proportion of 6 oz. of suet to each pound
of flour; a very small quantity of minced onion (this may be omitted
when the flavour is not liked).
_Mode_.--Cut the meat into rather thin slices, and season them with
pepper and salt; line the pudding-dish with crust; lay in the meat, and
nearly, but do not quite, fill it up with water; when the flavour is
liked, add a small quantity of minced onion; cover with crust, and
proceed in the same manner as directed in recipe No. 605, using the same
kind of pudding-dish as there mentioned.
_Time_.--About 3 hours. _Average cost_, 1s. 9d.
_Sufficient_ for 6 persons.
_Seasonable_ all the year, but more suitable in winter.
RAGOUT OF COLD NECK OF MUTTON (Cold Meat Cookery).