Beef Steak Pudding

Take about three pounds and a half of rump steak, beat it with a chopper, and cut it in pieces half the size of your hand, peel, wash and cut in slices half an inch thick about eight white potatoes, butter a large pudding mould, and line it with crust made as for apple dumplings; put in a layer of the meat, season with pepper, salt, and a little grated nutmeg, and scatter over it a little very finely chopped onion; then put on this a layer of the sliced potato, on this another layer of meat seasoned as before, then another of potato, and so on until all are in; mix in a bowl two wine-glasses of mushroom catsup, and the same at veal or beef broth, pour over, roll out a cover, and put it on closely, wetting the edge of the under crust and pressing the top on it to make it stick, and tie it up closely in a thick pudding cloth; have ready a large pot of boiling water, put it in, and boil it for two hours and a half; when done take off the cloth, turn it upside down on a dish, and remove the mould.

Beef's Kidneys, No. 2

Cut them into small pieces, and wash them in two or three waters; put in a stew-pan a piece of butter the size of an egg, and a tablespoonful of flour; put in the kidneys, and stir about until brown, then add pepper and salt, and a pint of boiling water (for two kidneys), cover closely and simmer slowly for five hours; then add a little chopped parsley, a tablespoonful of browning, boil up and serve.

Meat Balls Of Beef, Mutton Or Veal

Two cups of cold roast meat chopped very fine, leaving out all the fat, brown skin and gristle, three-quarters of a cup of very finely-grated bread crumbs, a quarter of a pound of fat pickled pork chopped very fine, a teacup of cold boiled potato also chopped fine, one tablespoonful of butter warmed but not melted, two of tomato catsup, a teaspoonful of sweet marjoram, half an one of sweet basil, a piece of onion the size of a nutmeg, chopped finely, pepper and salt, and one egg. Stir the meat, potato, pork, crumbs, and seasoning all together, mix the butter with the yolk of the egg, then beat the white of the egg light, add it to the butter and yolk, and mix all together; make the meat into balls, flatten them half an inch in thickness, and brown in hot sweet beef drippings, or nice lard, or half butter and half lard.

Stewed Tripe

Boil the tripe the day before it is wanted until a straw will run through it; next day cut it in pieces half the size of an oyster, and put it in a stew-pan with a pint of milk; rub a quarter of a pound of butter to a paste with a heaping table spoonful of flour; when the milk boils, stir in the butter and flour, add salt and pepper to your taste, a blade of mace broken up, and half a teaspoonful of whole allspice; boil up, and serve.