Roman Pudding. A Nice Recipe For Cold Meat

Mince some cold meat - veal, chicken, or beef; take a cup of good stock, nicely flavoured, one egg, some lemon or tomato sauce, a little vermicelli or bread-crumbs., pepper, and salt; mix all together, with a suspicion of onion and parsley. Line a meat mould or basin with some macaroni, previously boiled quite tender in milk of water, then fill with the mince-meat. Steam for half an hour; if made of uncooked meat it should steam for an hour and a half. When done, turn out of the basin. Serve with a nice white sauce. Makes a nice entree.

Tapioca Pudding

Soak two tablespoonfuls of tapioca in a quart of milk for four hours, then set it on the fire with two ounces of sugar and a little grated lemon-peel. When clear pour into a pudding-dish; whip up two eggs well, mix with the tapioca and milk. Bake half an hour. Excellent.

Tomato And Meat Pudding

Cover the bottom of a dish with bread-crumbs, put on this a layer of underdone meat cut in thin slices, sprinkled with pepper, salt, a little onion, then a layer of ripe tomatoes peeled and sliced, an even teaspoonful of brown sugar, a few pats of butter. Repeat this till the dish is full, lastly a layer of bread-crumbs. Bake a nice brown. The meat can be minced if preferred.

Yorkshire Pudding. To Eat With Roast Beef


2 Eggs.

3 tablespoonfuls of Flour.

I pint of Milk. Salt.

Mix all together; either bake in a pan or under the roast. Time, half an hour. If eggs are scarce, chop up two ounces of suet, and mix as above, and bake in the same way. This pudding should be made flat and cut in squares.


["Poffertjes" is an old Dutch Pudding Recipe worth preserving.]


lb. of Butter. lb. of Flour.

1 pint of Milk or Water. 6 Eggs.

I lb. of Lard.

Add the butter to boiling milk or water, then stir into it the flour gradually over the fire till it ceases to adhere to the saucepan or spoon; let the mixture cool on a dish, then stir in the egg, yolks and whites whisked separately. Put the lard into a saucepan; when it boils well, put lumps of dough about a teaspoonful at a time into the saucepan, keeping the puffs down with a skimmer (as they will rise to the top of the fat) till they are a light brown colour. Serve hot with white sugar.