1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

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and whilst it is hot

Boil the milk, dissolve the sugar in it,

throw it Let them soak whilst you shred and mince the suet and mix it with the flour. Make it into a dough, handling as little as possible. Divide it into three, use two thirds to line the basin, which should be well greased. Beat up the eggs and the flavouring, and beat them into the milk and crumbs. Pour this into the basin mould, cover with crust. Steam li hours and serve. over finely sifted white bread crumbs.

The Beaconsfield Pudding.

— Lamb, (or fine Mutton) Suet, Fine Sifted Bread Crumbs, Primrose Petals, Pearl Sugar,

Ingredients

ilb. ilb. 1 Pint. 2 ozs.

Eggs, Milk,

3.

i Pint.

Decorations :

Dried cherries, angelica, minced pistachio

nuts, blanched almonds.

Well grease or oil a mould, decorate it with the candied

fruits, Sift stale white bread crumbs (new is of no use,) into a basin, sweeten and boil the milk, and pour it hot on to the crumbs, mince the suet very finely ; also the primrose petals, and mix both with the crumbs, add the eggs one at a time, beating up thoroughly, so that the pudding may be light. Pour into the mould, cover down and steam for 1^ hours. Serve with champagne sauce. A glass of cowslip wine poured gently over the pudding before serving, is a most exquisite addition. Sift white sugar on the top and serve. according to taste and fancy.

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