BEEFSTEAK PUDDING.

Make a nice suet crust with finely chopped or shredded suet, self-raising flour, and water. Roll it out to a medium thickness, and cut it in two. Shape both pieces into a neat round. On the one round lay a pound of steak cut into small pieces rather larger than dice; add two sheep kidneys cut small, season with salt, pepper, a finely minced onion, a tablespoonful of flour; add a teaspoonful of vinegar or lemon juice, and a tablespoonful of water. Cover with the other piece of crust, pinching the edges well together. Put into a greased bag, and cook in a hot oven for about forty-five minutes.

IMITATION HARE.

Mince one pound of beefsteak with half a pound of raw fat bacon, add half the quant.i.ty of bread-crumbs, salt and pepper to taste, a teaspoonful of anchovy sauce and a well beaten egg. Form into a neat shape, slide into a greased bag, and cook forty minutes.

A CARPET BAG.

This is an uncommon and very delicious dish. Choose a large thick steak in one piece and of equal thickness all over. Cover it thickly with small plump oysters, roll it up, secure each end, put it into a greased bag, and cook it in a very hot oven for forty-five minutes.

INDIAN CURRY.

Cut the meat, mutton, steak, or poultry into small pieces; peel and chop an onion very finely, mix with the juice of half a lemon, pepper and salt to taste; add a cup of sour milk, in which a dessertspoonful of curry powder and one of flour have been mixed smooth; put it into a large bag, and cook for forty-five minutes.

PAPER-BAGGED RABBIT.

Cut the rabbit into neat joints, add a bunch of sweet herbs, two finely chopped onions, three cloves, three whole allspice, half a teaspoonful of black pepper, a thinly cut piece of lemon rind, two tablespoonfuls of mushroom ketchup, and two rashers of fat bacon cut in dice. Add a teacupful of stock, thickened and browned, and put into a well greased bag. Cook in a hot oven for forty minutes, if the rabbit is young and tender. If not, an hour will not be too much.

KIDNEYS

are delicious cooked in a paper bag. Take four sheep's kidneys, cut in two, take out the core. Wrap each kidney in a thin slice of fat bacon.

Put into a well greased bag, and cook in a hot oven for twelve minutes.

KIDNEY STEW.

Skin and trim the kidneys, remove the core, cut into quarters. Roll each piece in flour, highly seasoned with salt, pepper, grated nutmeg, and a little dry mustard. Place in a greased bag with a tablespoonful of minced onion, half as much minced parsley, and a teacupful of stock, browned and thickened. Thirty minutes in a hot oven will cook this.

LIVER AND BACON.

Cut a pound of sheep's liver into small pieces, dip each in seasoned flour, wrap round with a very thin piece of fat bacon; put into a greased bag with two tablespoonfuls of water and a teaspoonful of lemon juice. Cook from fifteen to twenty minutes.

MINCE COLLOPS.

Mince one pound of beefsteak very finely, dust with a little flour and season with salt and pepper. If liked, a finely minced onion may be added. Put this in a greased paper bag with half a teacupful of water, and cook for twenty-five minutes.

SAUSAGES.

Put a pound of pork sausages into cold water for five minutes. Then take them out and strip off the skins. Put them in a lightly greased bag, and cook them for twelve minutes. As a pleasant variety, two or three tomatoes, skinned and cut in halves, may be cooked in the same bag, and are excellent. Other savoury breakfast dishes are:--

ANGELS ON HORSEBACK.

Take some very thin slices of bacon, lay an oyster on each, secure, and put in a well b.u.t.tered bag. Six minutes will cook these nicely.

HAM AND EGGS.

The national breakfast dish is greatly improved by being cooked in a paper bag. The required number of rashers are put into a bag in a hot oven, and after six minutes a hole is cut in the paper and the eggs dropped carefully in. As soon as they are set, which will be in a few minutes, the dish is ready for serving.

EGGS.

Eggs put into a bag with a cup of water, and placed in a hot oven for four to five minutes, are superior to those cooked in a saucepan.

DRESDEN PATTIES.

Take some slices of stale bread and cut out rounds of about two inches in diameter. Scoop out the centre to form a deep cavity. Dip these in a thick batter. Have ready a mixture of minced cooked chicken and ham, stirred to a thick paste with white sauce. Fill the rounds with this, put into a b.u.t.tered bag, and cook ten minutes.

SAVOURY EGGS.

Put into a paper bag as many eggs as may be required, add a cupful of water, and put into a hot oven for fifteen minutes. Take out and drop into cold water. When cold sh.e.l.l and cut them in halves lengthways; take out the yolks, and pound them with minced ham, minced parsley, salt, pepper, and b.u.t.ter. Return the mixture to the whites, press firmly together, brush over with oiled b.u.t.ter, put into a greased bag, and return to the oven for five minutes.

SCOTCH EGGS.

Proceed with the eggs as in the previous recipe, but cut the cooked eggs in halves across, not lengthways. Have ready sausage-meat mixed with a raw beaten egg. Lightly flour the halves of the eggs, and wrap each half in sausage-meat, rolling into the shape of a ball. Put into a b.u.t.tered bag, and cook twelve minutes.

POTATO SURPRISE.

Take six raw potatoes, wash and peel them, and scoop out a good deal of the inside; fill with nicely minced meat (cooked or raw), chopped parsley, salt, pepper, a little b.u.t.ter, and a tablespoonful of tomato sauce. Put into a greased bag, and cook from thirty to forty-five minutes, according to size.

SCOTCH WOODc.o.c.k.

Take a dessertspoonful of Yarmouth bloater-paste, a tablespoonful of cream, a piece of b.u.t.ter the size of an egg, the beaten yolks of two eggs, and a little cayenne pepper. Mix all very thoroughly, put into a b.u.t.tered bag, and cook five minutes. Have ready hot b.u.t.tered toast cut in strips. Spread each strip with the paste and serve very hot.

EPIGRAMS.

This is a very savoury breakfast dish and easily made. Cut neat slices from a cold leg of mutton. Spread them with Strasbourg meat or any nicely flavoured potted meat that may be at hand. Make a very thick batter with four ounces of flour, one tablespoonful of oil (or oiled b.u.t.ter), pepper, salt, a gill of milk, and an egg. Press two slices together, thus making a sandwich, dip into the batter, and place in a well b.u.t.tered bag. Do this with all the pieces, arranging them side by side in the bag, but a little apart, that they may not run together in the cooking. Slide cautiously on to the hot grid, without disturbing them, and cook fifteen minutes. Serve on a very hot dish and immediately, for they lose their lightness very quickly.