Steak Pudding
Cut any cold left-over steak into thin slices, and cut these slices into bits one inch long. Put one quart of flour in a bowl, and add to it one cupful of chopped uncooked suet. Chop the suet and flour together for a minute, add a level teaspoonful of salt, a saltspoonful of black pepper, and sufficient cold water to just moisten. Take the dough on the board and roll it out into a sheet; make it a little larger than an ordinary pie dish. Season the bits of meat, put them on one-half the sheet, lay over the top twelve good fat oysters, brush the under half of the dough with the white of egg or water; fold over the other half and make two or three holes in the top. Put it in a cheese cloth and steam for two hours. Remove the cloth, brush the pudding with the yolk of the egg and bake in a quick oven a half hour.
Panada of Beef
Chop sufficient cold cooked beef to make one pint; season it with a teaspoonful of salt, a tablespoonful of chopped parsley and a dash of pepper. Put this in the bottom of a baking dish. Crush six Uneeda biscuits, pour over them a half pint of milk, let them stand a minute or two, add one egg, well beaten, a half teaspoonful of salt and a saltspoonful of pepper. Pour this over the beef and bake in a moderate oven twenty minutes to a half hour.
Other meats may be substituted for beef.
MUTTON—UNCOOKED
Tough pieces of uncooked mutton may be put twice through the meat chopper and used for curry balls or for stuffing for tomatoes or egg plant; in fact, in almost any way that one would serve uncooked beef. Having fewer pieces of uncooked scrap mutton than of beef, we are less accustomed to seeing them used.
Curry Balls
Put any pieces of tough uncooked mutton twice through the meat chopper; season the meat with salt, pepper and onion juice. Form into little balls the size of an English walnut. Put two tablespoonfuls of butter into a saucepan; when hot, throw the balls into the butter, and shake until carefully browned. Lift them from the saucepan, and to the butter in the pan add a teaspoonful of curry, a tablespoonful of flour, mix and add a half pint of stock; stir carefully until boiling; pour this over the balls, cook, slowly for twenty minutes, add two tablespoonfuls of lemon juice and serve in a border of rice. Cocoanut milk may be used instead of stock.