1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

439

Savoury Rusk Pudding. No 3.

— tops and bottoms."

Put into a basin 2 rusks

Pour

over them

or chicken

or veal, mutton,

pint of beef-tea,

is just removed from the fire in an actual Cover this down with a saucer, and leave it

broth, which

boiling state.

for from

In the meantime,

to 20 minutes to soak.

15

mince 2 oz. of mutton rich and heavy,) beat it

(beef would be too

or veal suet,

up with the rusks, season, and beat

Steam for

Butter a basin, pour in the mixture.

in 2 eggs.

an hour and serve. This nourishing little pudding can be given some five or six days before solid meat food can be attempted in serious cases. If made with milk beef-tea it is of course richer in nutritious matters.

Savoury Cerealine Pudding. No i.

Stir into boiling beef-tea, or broth, 1 tablespoonful of cerealine, cooked hominy, or shreded maize. (It is known by all these names and more I believe, according to the firm by whom it is issued,) to each i pint of liquor. Let it boil a second, lift it off the fire and beat in an egg, season witli salt, &c., to taste. Bake long enough to set the egg, 7 to 10 minutes, and the pudding is ready. Stir 1 tablespoonful of cerealine into |- pint of boiling milk, add salt and savoury spices, also an egg beaten up. Put into a buttered basin and boil or steam for J to f of an hour. Turn out and serve with beef-tea or gravy, as sauce. N.B. Beef-tea, or milk stock, can be used instead of plain milk, and the addition of cream makes the pudding of course richer for those patients who can take it, but cream is often too rich for very weak digestions. Savoury Cerealine Pudding. No 2.