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Classic
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page 19
the rest of the milk, and the eggs well beaten. Beat the mixture for a few
moments and pour it into a shallow tin, which has previously been well rubbed
with beef drippings. Put the pudding into the oven and bake for one hour, then
for half an hour place it under the beef, to catch a little of the gravy. Cut
the pudding into small square pieces. Put them on a hot dish and serve. If the
meat is baked, the pudding may at once be placed under it, resting the meat on a
small three-cornered stand.--KATIE SEABROOK, Pres. McKinley's Cook.
FILET MARINE
When you have a good roast beef, after using the sirloin for your dinnr, cut out
the filet and put it on a dish. Salt and pepper it, rub a little onion over it,
pour a tablespoonful of tarragon vinegar and two spoonfuls of best sweet oil
over it. From time to time baste it with the drippings. Warm it up for another
meal, basting it while it is cooking over a slow fire. Serve with fried
potatoes.
When you have a remnant of pâté de foie gras, use it with boiled macaroni. It
can be put back in the paste and warmed over in the oven.
TO BROIL A STEAK
Have your gridiron hot. Wipe the steak clean. Put it in a dish with melted
butter, and then put on the hot gridiron and broil ten minutes. Turn it twice,
and season with salt, pepper and butter.--"UNCLE JOHN," S.C.
BRISKET OF BEEF
Take one pound bag salt, two of saltpetre, a little sugar, and a few cloves. Rub
this mixture well into the beef
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