Rump-steak Pie
INGREDIENTS for pie for 6 to 8 persons.-2 lbs. of ruтpsteak, 2 kidneys, seasoning to taste, of salt, cayenne and black pepper, crust, water, the yolk of an egg. AVERAGE COST, 4s.
Have the steaks cut from a rump that has hung a few days, that they may be RUMP-STEAK PUDDING. tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about 2 inches long and 1 wide, allowing a small piece of fat to each piece of lean. Cut the kidneys in 7 or 8 pieces, and arrange the meat in layers in a piedish. Between each layer sprinkle a seasoning of salt, pepper, and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with paste (see Pastry); brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish.
Ornament the pie with leaves, or pieces of paste cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg; make a hole in the top of the crust, and bake in a hot oven for about 1½ hour.
TIME. In a hot oven, 1½ hour.
SEASONABLE at any time.
Rump-steak Pudding, Baked.
INGREDIENTS for pudding for 5 or 6 persons.-6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste , 1 lb. of rump-steaks, 1 kidney, pepper and salt. AVERAGE COST, 2s. 6d.
Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces.
Make a batter of flour, eggs and milk in the above proportion; lay a little of it at the bottom of a pie-dish; then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake for 1½ hour in a brisk but not fierce oven.
TIME.-1 hour.
SEASONABLE at any time.