the flour, salt and pepper together on a plate, dip the slices of meat in the mixture, and roll them up tightly. Line the bottom of the pie-dish with slices of potato, sprinkle with salt and pepper, cover with rolls of meat, and add a little onion, but use it very sparingly unless the flavour is much liked. Repeat until the dish is full, add boiling water to ¾ fill the dish, and cover with paste (see Pastes). Bake for 2 hours in a moderately hot oven, and, before serving, pour a little hot beef gravy, or hot water seasoned with salt and pepper, through the hole in the top.
Time.—To bake, about 2 hours. Average Cost, 2s. to 2s. 2d. Sufficient for 5 or 6 persons.
839.—BEEF AU GRATIN. (Fr.—Bœuf au Gratin.)
Ingredients.—¾ of a lb. of cold beef, very finely minced, 1 oz. of1 oz. of flour, ¾ of a pint of stock, 1 small Spanish onion sliced, 1 small onion, a few slices of carrot, a bouquet-garni (parsley, thyme, bay leaf), salt and pepper, breadcrumbs.
Method.—Break up the bones, put them into a stewpan, add the trimmings off the meat, the small onion, bouquet-garni, carrot, and a seasoning of salt and pepper. Cover with cold water, simmer gently for 1 hour, then strain and add stock or water to make up ¾ of a pint. Melt the butter in a saucepan, fry the Spanish onion until lightly-browned, then add the flour and stir and cook slowly until it acquires a nut-brown colour. Put in the stock, stir until boiling, season to taste, simmer gently for 20 minutes, then strain and add to the meat. Fill well-buttered scallop shells with the preparation, cover rather thickly with breadcrumbs, and add a few bits of butter. Bake in a moderate oven until the surface is nicely browned, then serve.
Time.—To bake, from 10 to 15 minutes. Average Cost, 1s. 3d.
840.—BEEFSTEAK PUDDING. (Fr.—Pouding de Bœuf à l'Anglaise.)
Ingredients.—2 lb. of beefsteak, 1 tablespoonful of flour, 1 level teaspoonful of salt, ½ a teaspoonful of pepper, 1 lb. of suet paste.
Method.—Cut the meat into thin slices, about 3 inches in length and width, but not necessarily uniform in shape. Mix the flour, salt and pepper together on a plate, and dip each slice in the mixture. Make the paste as directed, cut off about ¼ of it, and put it aside for the lid, roll out the remainder to the size of the basin, which must be previously well greased. Line the basin with the paste, put in the meat, sprinkle the rest of the seasoning mixture between the layers, and