Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/102

 When you have thus stuffed the upper side of the beef, turn it over and stuff in the same manner the under side. If the round is very large, you will require a larger quantity of seasoning.

Put it in a deep baking dish, pour over it some wine, cover it, and let it set till next morning. It will be much the better for lying all night in the seasoning.

Next day put a little water in the dish, set it in a covered oven, and bake or stew it gently for twelve hours at least, or more if it is a large round. It will be much improved by stewing it in lard. Let it remain all night in the oven. If it is to be eaten hot at dinner, put it in to stew the evening before, and let it cook. till dinner-time next day. Stir some wine and a beaten egg into the gravy.

If brought to table cold, cover it all over with green parsley, and stick a large bunch of something green in the centre. What is left will make an excellent hash the next day.

CHICKEN PUDDING. Cut up a pair of young chickens, and season them with pepper and salt and a little mace and nutmeg. Put them into a pot with two large spoon-fuls of butter, and water enough to cover them. Stew them gently; and when about half cooked, take them out and set them away to cool. Pour off the gravy, and reserve it to be served up separately.

In the mean time, make a batter as if for a pudding, of eight table-spoonfuls of sifted flour stirred gradually into a quart of milk, six eggs well beaten and added by degrees to the mixture, and a very little salt.—Put a layer of chicken in the bottom of a deep dish, and pour over it some of the batter; then another