Part 158 (2/2)

(_German Recipe_.)

1306. INGREDIENTS.--1 oz. of beef marrow, 1 oz. of b.u.t.ter, 2 eggs, 2 penny rolls, 1 teaspoonful of minced onion, 1 teaspoonful of minced parsley, salt and grated nutmeg to taste.

_Mode_.--Beat the marrow and b.u.t.ter together to a cream; well whisk the eggs, and add these to the other ingredients. When they are well stirred, put in the rolls, which should previously be well soaked in boiling milk, strained, and beaten up with a fork. Add the remaining ingredients, omitting the minced onion where the flavour is very much disliked, and form the mixture into small round dumplings. Drop these into boiling broth, and let them simmer for about 20 minutes or 1/2 hour. They may be served in soup, with roast meat, or with salad, as in Germany, where they are more frequently sent to table than in this country. They are very good.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 6d.

_Sufficient_ for 7 or 8 dumplings. _Seasonable_ at any time.

BAKED OB BOILED MARROW PUDDING.

1307. INGREDIENTS.--1/2 pint of bread crumbs, 1-1/2 pint of milk, 6 oz.

of marrow, 4 eggs, 1/4 lb. of raisins or currants, or 2 oz. of each; sugar and grated nutmeg to taste.

_Mode_.--Make the milk boiling, pour it hot on to the bread crumbs, and let these remain covered for about 1/2 hour; shred the marrow, beat up the eggs, and mix these with the bread crumbs; add the remaining ingredients, beat the mixture well, and either put it into a b.u.t.tered mould and boil it for 2-1/2 hours, or put it into a pie-dish edged with puff-paste, and bake for rather more than 3/4 hour. Before sending it to table, sift a little pounded sugar over, after being turned out of the mould or basin.

_Time_.--2-1/2 hours to boil, 3/4 hour to bake. _Average cost_, 1s. 2d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MILITARY PUDDINGS.

1308. INGREDIENTS.--1/2 lb. of suet, 1/2 lb. of bread crumbs, 1/2 lb. of moist sugar, the rind and juice of 1 large lemon.

_Mode_.--Chop the suet finely, mix it with the bread crumbs and sugar, and mince the lemon-rind and strain the juice; stir these into the other ingredients, mix well, and put the mixture into small b.u.t.tered cups, and bake for rather more than 1/2 hour; turn them out on the dish, and serve with lemon-sauce. The above ingredients may be made into small b.a.l.l.s, and boiled for about 1/2 hour; they should then be served with the same sauce as when baked.

_Time_.--Rather more than 1/2 hour. _Average cost_, 9d.

_Sufficient_ to fill 6 or 7 moderate-sized cups. _Seasonable_ at any time.

MINCEMEAT.

1309. INGREDIENTS.--2 lbs. of raisins, 3 lbs. of currants, 1-1/2 lb. of lean beef, 3 lbs. of beef suet, 2 lbs. of moist sugar, 2 oz. of citron, 2 oz. of candied lemon-peel, 2 oz. of candied orange-peel, 1 small nutmeg, 1 pottle of apples, the rind of 2 lemons, the juice of 1, 1/2 pint of brandy.

_Mode_.--Stone and _cut_ the raisins once or twice across, but do not chop them; wash, dry, and pick the currants free from stalks and grit, and mince the beef and suet, taking care that the latter is chopped very fine; slice the citron and candied peel, grate the nutmeg, and pare, core, and mince the apples; mince the lemon-peel, strain the juice, and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight.

_Average cost_ for this quant.i.ty, 8s.

_Seasonable_.--Make this about the beginning of December.

EXCELLENT MINCEMEAT.

1310. INGREDIENTS.--3 large lemons, 3 large apples, 1 lb. of stoned raisins, 1 lb. of currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz.

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