Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1912-01-12
GOOD ENGLISH DISHES
JOHN BULLS COOKING OFFERS
MUCH WORTH TRYING.
eeefsteak Pudding Is Dish That
Would Go Well With the Growing
Schoolboy or the Athlete
Potato Soup.

While the solid, savory platters be-
loved of our cousins over the sea COM
bine badly with the dyspepsia-ridden
stomachs that accompany American
nervous systems, there are others for
which our national cuisine would be
much the better.
Even the heavier combinations, as of
meat and pastry, would be useful at
times If prepared as they are in the
best English kitchens. The golfer, the
baseball player and the growing school
boy, for instance, would welcome Eng
llsh beefsteak, pudding and would have
no cause to regret the solidity of it aft
erward
Ihis pudding requires rich boiling,
pastry made of five or six ounces of
suet and half a pint of water or milk;
or use one and half pounds of flour,
butter and water. Roll 1t out about
quarter of an inch thick and have the
pudding dish well creased before lin
Ing it with the paste. The beefsteak
must be good an tender. Cut it into
slices about four inches long. Season
these, flour them and roll tightly. Fill
the pudding dish with them. leaving,
however, enough space for the water
which is to form the gravy.
Cover the tip with pastry, of course,
and be careful to have the edges care
fully secured
1t is steamed for four or five hours.
and is served in the bowl, folded about
with a napkin.
variant of this dish is beefsteak
and kidney pudding fine specimen of
which requires two pounds of tender
steak and two kidneys. Season the
meats to your taste, using salt and
black pepper.
Cut the steak into pieces about an
inch square and cut the kidneys into
eighths. Line the dish as above and
fill with the meats.
Now pour on the water. Some cooks
sprinkle in little -four to thicken the
gravy, but unless it is liked quite thick
this is not necessary. Let the water
come to within two inches of the rim
of the bowl.
Moisten the edges of the crust, COW
er the top, press two crusts together
that the gravy may be imprisoned
safely and turn up the overhanging
paste.
Wiring out cloth in hot water, -four
1t and tie up the pudding. Have the
water boiling into which it goes, and
boil steadily for four hours. If water
must be added from time to time, this
must be added from a boiling kettle
also, as 1t is of the utmost Importance
not to reduce the temperature Of the
pudding.
When the cloth is finally removed
cut round piece in the top of the
crust to prevent the pudding bursting
and send it to the table either with q
napkin pinned around or In a second
more ornamental dish.
Readers and admirers of Mrs. Brown
will remember that If there was one
dish more than another that Brown
was partial to" 1t was a "weal and
am pie" Nor is Brown alone in this
LID ~ CuilCSliou lOl luc Sdlu pdSlTy
dainty is shared by many Englishmer
of hearty appetites.
Here is the rule lor making It:
pound and half Of filet of veal cu
into squares, quarter-pound of lear
ham also cut into small pieces, with {
tablespoon or thereabout of butter
Cover with water in deep pie disf
and stew well. When 1t is tender ado
two hard-boiled eggs cut into slices, /;
small quantity of minced parsley ant
a suspicion of thyme Cover the disl
with thin pastry and bake.
English potato soup is both econom
ical and savory. For it they boil mar
row bones and strain off the stock
To this is added plate of cut-up veg
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