led with it.

1137. Cossack's Plum Pudding.

Put into a basin one pound of flour, three quarters of a pound of
raisins (stoned, if time be allowed), three quarters of a pound of the
fat of salt pork (well washed, cut into small squares, or chopped),
two tablespoonfuls of sugar or treacle; and half a pint of water; mix
all together; put into a cloth tied lightly; boil for four hours, and
serve. If time will not admit, boil only two hours, though four are
preferable. How to spoil the above:--Add anything to it.

1138. Meat Cookery.

1139. Beef Minced.

Cut into small dice remains of cold beef: the gravy reserved from it
on the first day of it being served should be put in the stewpan, with
the addition of warm water, some mace, sliced shalot, salt, and black
pepper. Let the whole simmer gently for an hour, A few minutes before
it is served, take out the meat and dish it, add to the gravy some
walnut ketchup, and a little lemon juice or walnut pickle. Boil up the
gravy once more, and, when hot, pour it over the meat. Serve it with
bread sippets.

1140. Beef with Mashed Potatoes.

Mash some potatoes with hot milk, the yolk of an egg, some butter and
salt. Slice the cold beef and lay it at the bottom of a pie-dish,
adding to it some sliced shalot, pepper, salt, and a little beef
gravy; cover the whole with a thick paste of potatoes, making the
crust to rise in the centre above the edges of the dish. Score the
potato crust with the point of a knife in squares of equal sizes. Put
the dish before a fire in a Dutch oven, and brown it on all sides; by
the time it is coloured, the meat and potatoes will be sufficiently
done.

[TRY ALL THINGS, HOLD FAST THAT WHICH IS GOOD.]

1141. Beef Bubble and Squeak.

Cut into pieces convenient for frying, cold roasted or boiled beef;
pepper, salt, and fry them; when done, lay them on a hot drainer, and
while the meat is draining from the fat used in frying them, have in
readiness a cabbage already boiled in two waters; chop it small, and
put it in the frying-pan with some butter, add a little pepper and
keep stirring it, that all of it may be equally done. When taken from
the fire, sprinkle over the cabbage a very little vinegar, only enough
to give it a slightly acid taste. Place the cabbage in the centre of
the dish, and arrange the slices of meat neatly around it.

1142.