All boiled dough should be eaten warm. It falls and becomes heavy as soon as cold.
BEEF-STEAK PUDDING.—
After clearing it from the skin and strings, mince as fine as possible three quarters of a pound of nice beef suet. Sift into a pan two small quarts of flour. Rub half the suet into the flour, and make it into a paste with a little cold water, (as little as possible.) Roll it out into a large sheet, and spread over it, evenly, the other half of the minced suet. Fold it, flour it, roll it again, and divide it unequally into two pieces, one nearly three times larger than the other. Roll them out, rather thick than thin. Have ready a large pound and a quarter of tender-loin beef steak, that has been cut into thin pieces (without fat or bone, seasoned with a very little salt and pepper, and some nutmeg) and half-stewed, saving its gravy. Lay this meat upon the large thick sheet of crust; pour the stewed gravy among it, and add some bits of fresh butter rolled in flour. Cover it with the small round of paste, cut to fit, only allowing the lid large enough to project a little over, so as to be joined firmly by pressing it all round with your fingers. Do it well and securely, that it may not come apart while boiling. Dip a large square pudding-cloth in hot water—shake it out—lay it in a deep pan, dredge it with flour, lay the pudding into it and tie it firmly, leaving room for swelling. Put it into a large pot of boiling water, and boil it till, on probing with a fork, you find the meat quite tender.
Or you may boil it in a large bowl with a rim, tying the cloth carefully all over the top. Set the bowl in a pot of boiling water.
TO BOIL TRIPE.—
Clean the tripe very carefully, giving it a thorough scraping, and washing in warm water, and trim off the superfluous fat. Lay it all night in weak salt and water. Then wash it again. Let it lie an hour or two in milk and water, and then boil it five hours or more, putting it on in cold water. It must be perfectly tender throughout. This should be done the day before it is to be cooked for dinner. On that day, cut it into strips or bands, roll them with the fat side inwards. Tie the rolls round with small white twine, and boil them two hours longer; or till they are perfectly tender throughout, and incline to look transparent near the edges. Have ready in a saucepan, some onions peeled; and boil in milk and water, till soft enough to mash. Then take them out; drain them; mix with the onion-water some nice fresh butter divided into pieces and rolled in flour. When this has come to a boil, return the onions to the liquor; season them with pepper, and give them one boil up. When the tripe is done, transfer it to a deep dish, and pour the onion sauce over it. When on your plate, add to it some tarragon vinegar or mustard. Take the strings off before the tripe goes to table.