To the suet add the flour, a pinch of salt, and sufficient ice water to moisten, but not to make wet. Knead a little until it can be rolled out in a crust large enough to cover the top of the pudding-dish.
Pour the boiling stock over the meat. Spread the crust over it and cut a slit in the top. Brush over with milk and bake in a moderate oven one and a quarter hours.
Serve in same dish with a napkin folded around it.
Braised Beef
Use inch thick slice from Under Round (5)
- ½ cupful onion chopped
- ½ cupful carrot cut in dice
- ½ cupful turnip cut in dice
- ½ cupful celery cut in ½-inch lengths
- 1 stem parsley
- 6 peppercorns
- 3 cloves
- 1 bay-leaf
- 1 teaspoonful salt
- 4 cupfuls Swift's beef extract
Rub the slice of meat with flour. Have ready bacon or pork fat very hot in frying-pan. Lay in the meat and brown quickly on both sides.
Spread the seasonings and vegetables over the bottom of a baking-pan. Lay the browned meat upon them; add the Swift's beef extract; cover, and bake three hours in very slow oven, basting every fifteen minutes.
To serve, lay meat in center of the platter. Place vegetables around it. Make a brown sauce with the liquor left in pan and pour over the vegetables.
Use Swift's Premium Oleomargarine on your table and for cooking.