bones and trimmings aside. Cut the ham, bacon or pork into narrow strips. Line a well-greased basin thinly with paste, put in the meat, interspersing strips of bacon, and seasoning liberally with salt and pepper. Nearly fill the basin with boiling water, put on a thin lid of paste, and cover with a greased paper (see "Beef Steak Pudding"). Place the basin in a steamer, or in a saucepan containing boiling water to half the depth of the basin, and add boiling water as that in the saucepan reduces. Cook for 3 hours, and serve with good gravy made from the bones and trimmings.
Time.—To cook, 3 hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 6 or 8 persons. Seasonable at any time.
801.—VEAL RAGOÛT. (Fr.—Ragoût de Veau.)
Ingredients.—2 lb. of neck, breast, or knuckle of veal, 1½ ozs. of dripping, 1½ ozs. of butter, 1½ ozs. of flour, 1 onion cut into dice, 1 carrot cut into dice, ½ a small turnip cut into dice, salt and pepper.
Method.—Cut the meat into pieces convenient for serving. Heat the fat in a stewpan, fry the meat until lightly-browned, then drain off the fat. Cover the meat with hot water, add the vegetable trimmings, and keep the carrot, turnip and onion dice in water until required. Season with salt and pepper, cover with a close-fitting lid, and cook as slowly as possible for 2 hours, taking care to keep the water just at simmering point. Meanwhile heat the butter in another stewpan, add the flour, and stir and cook slowly until it acquires a pale-brown colour. When the meat is done, strain the liquor, add stock or water to make up ¾ of a pint, and mix with the blended butter and flour. Stir until boiling, season to taste, add the meat, and simmer gently for ½ an hour. Serve garnished with the vegetable dice, which should be boiled separately.
Time.—About 2¾ hours. Average Cost, 1s. 8d. to 2s. Sufficient for 4 or 5 persons. Seasonable at any time.
802.—VEAL ROLLS WITH MIXED VEGETABLES. (Fr.—Paupiettes de Veau à la Jardinière.)
Ingredients.—An equal number of thin slices of cooked veal and raw bacon, sausage meat, stock, 1½ ozs. of butter, 1½ ozs. of flour, 1 carrot, ½ a turnip, 20 very small button onions, 2 tablespoonfuls of peas, 6 peppercorns, salt and pepper.
Method.—Cut the meat into slices 3½ inches long and 2½ inches wide, and put them aside. Turn the carrot and turnip with a pea-shaped cutter, or cut them into small dice. Put the bones and trimmings of the meat into a stewpan, add the peppercorns and trimmings of carrot and turnip, cover with cold water, boil gently for at least 2 hours, then strain and season to taste. Melt the butter in a stewpan,