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MEAT AND SAVORY PUDDINGS. 235
cream, 1-2 cup sugar, some cinnamon beating, mace and nutmeg; fry them as quick as pQssible and grate over them some lump
sugar.
Pancakes.—Beat whites of 4 eggs, the yolks of two, flour, salt into a smooth batter; then beat to a froth 8 or 10 eggs with 3 ounces of sugar; fry in a pan on the top of the stove one or two minutes, and place on the fried pancake and serve hot.
Jelly Pancakes.—Make a batter of 6 eggs and a pint of flour ; add a teaspoonful of salt, enough sweet milk to make a smooth batter, beat thoroughly and fry with sweet lard; when one is done and taken up, spread on a plate; on this spread jelly or jam thinly, then roll up like a scroll; place on a napkin on a hot plate; put the pancake on when you have enough served.
Pink Pancakes.—Boil, till tender, a large blood beet root, bruise it in a marble mortar, put to it the yolks of 4 eggs, 2 spoonfuls of flour, 3 of cream, 1-2 grated nutmeg, sugar to taste, a glass of brandy; mix well together; fry them carefully in a frying pan slightly greased with a tittle sweet lard. Serve them up with a garnish of green sweet meats. A mite of cochineal may serve for coloring.
MEAT AND SAVORY PUDDINGS.
Liver Puddings.—Wash and thoroughly clean the entrails; boil the liver till it will grate or pound; take an equal quantity of minced suet and liver, chop an onion or two, season with black pepper, salt and a little thyme rubbed small; half-fill the entrails, cut them into proper lengths and fasten the ends. Let them boil a little and prick them to keep them from bursting, When done*lay them to cool; broil and serve them at table. The French prepare many delicacies expensive, and different puddings in skins, but with more trouble than our mode of making them.
Mutton Pudding.—Season with salt, pepper and a small onion ; lay one layer of steaks at the bottom of the dish and pour a batter of potatoes boiled and pressed through a colander and mixed with milk and an egg over them; then put in the rest of the steaks and batter and bake them. Batter, with flour instead of potatoes, eats well, but requires more eggs, and is not so good.
Muiton Pudding, No. 2.—Cut slices of the leg of mutton that has been underdone and put them into a basin lined with a fine suet crust; season with pepper, salt and finely-chopped onion or shalot.
Pork Pudding.—The cuttings of pork which are spared when the pig is to be salted, which are quite lean, are best for a pudding. Take t i-2 lbs. of the meat, seasoned with a teaspoonful of salt, 1-2 |
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