Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-05-26
n, MRS. NJ. A. WILSON

fccpr'0nti' gi' lii 'iioRis res,rp,dj
,,yE CLOSELY watched mine host
w a the cheese as he made ready to
md carve this famous pudding.
GU, ,rsa knifc strikes through the faky
- ernst. which is Ms light rs n
sn,hnr and about two inches thick; he
pa." wetlre shaped portion of crust
WI ihen brown gravy OF savory rich
W. thick with JUICY morseiS Of steak
ncSs .."sbrooms, kidney and oysters. is
nn,l sna mon each plate. This, with a
W.H,, notato. constitutes the meal.
mho,e me- arc plattcrs OF smoking hot
s,sd cheese. gnrnished with buttcred
."s 4 second and third helping is
.o't y, bc had for the asking-in fact. the
Mad waiter often urges you to ave a
wThSrc wThhs nrc many rcripes given for
ling rrmDstcak and kidney pud-
Mn1 Hcre is one that Is very good
~, four mounds of beef kidney in
r,sccs ~ thc size of largo walnut and
,hen wosh and place in saucepan and
m,n .",rr with cold water. Bring to u
Xii Mi and cook for fifteen minutes. Turn
;r,o a colandcr and let cold water run
aver aver the kidneys. Return TO sauce
vsn and cover with cold water and COOK
siowly until tender. Crack small
snuckle of veal and wash and cover
.ith cold water Cook slowly for
hree and one. half hours. Strain of
,he stock. Of which these should be four
nints. Cut the mcar from the knucklc.
Melt one cup of suct in pan and
.dd one and one half cups OF flour.
Rrowp until dark mahogany brown
rolor and then add the four pints of
.,ock Beat hard to free from Jumps.
Inst ns soon as IL comes to boil cook
;or 6y, minutes and then add the fol-
iowiny spices tied in u piece G: cheese
cloth:
One. baH teaspoon of street. basil
One. hat teaspoon Of thyme.
One. hat teaspoon Of street mar
joram,
One teaspoon Of pepper.
Three cups Of onions, chopped fnc,
4 One carrot. cut IN dice.
Tia securely and let simmer in the
erayy for one hour
Now look over fifty oysters carefully
and remove all bits of shel. Wash aud
peel two pounds of mushrooms. Cut
four pounds of rump steak into pieces
the size of large walnut. Marinate
the steak in highly seasoned French
dressing. Now put one and one half
pounds Of suet through the food chop
per place in large mixing bowl.
Tco AMI ot,- a|y SopndS Of foU.
Que lerel tablespoon of salt.
T,ro aud one -hdt ounces Of bdking
sordcr (scrcn lcrci idblcSpOOnS).
One. hat ierci tablespoon of whie
pepper.
Sift to mix and then rub in the pre-
pared -four tho finely chopped suet. and
when well blended add two and one
quarter cups Of cold water. Work to
dough and divide into three parts. Use
two parts to line a large round chinn
bowl on the order of deep casserole
dish line the bottom and sides of bowl
with the pastry. Then place layer of
the prepared rumpsteak. layer of
kidney. then of oysters. then mush-
rooms and then layer Of veal cut from
the knucklc and sprinkle each layer
with salt. pepper and literally with
finely minced parsley.
Repeat. having two layers. and then
pour over the gravy. which must be
cold and quite thick. Roll or pat out
the top crust and place ms cover.
pinchng the edges quite firmly together.
Wrap the entire dish in two thickncsses
Of cheesccloth with the surface that
touches the pudding well rubbed with
butter and busted thckly with -four.
Plunge into large pot of boiling water
and have the dough side on top. Cover
closely and boil for five hours. Keep
the water well above the pudding. About
forty five minutes before serving re-
move pudding and take of the cloth.
Brush top of the pudding with melted
butter and then place in hot oven to
make delicate brown.
To boil the potatoes which should
accompany this dish wash the potatoes
well and then place in n large kettle
with boiling water. Cook until tender
and then drain. Cover the potatoes
with coarse cloth and set on u stand
on the range to keep hot.
Toasted cheese. which is n needed ac-
Compartment TO the pudding. is made
as follows: Butter individual baking
dishes well and sprinkle with fine bread