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COOKING OF MEAT.
   Beef Steak Pudding.-Take flour, chopped suet, sme
milk; a little -salt, and one egg, and mix them well together.
Roll out the paste, of half an inch thick, and sheet a basin
or bowl with it; then trim the skin from the meat, beat the
steaks well with a chopper, cut them into middling-sized
pieces, season with pepper and salt, put them into the basin
with blanched oysters and slices of potatoes, alternately (or
slices of onion): cover the top with paste, and tie a cloth
over the basin. Boil the pudding (if of a middling size)
two hours, and when it is to be served up, put into it a lit-
tle cullis and catsup.
   Beef Steak Pudding baked.-Make a batter of milk,
two eggs, and flour, or, which is much better, potatoes boil-
ed and mashed through a cullender; lay a little of it at the
bottom of the dish; then put in the steaks, prepared as above,
and very well seasoned; pour the remainder *of the batter
over them, and bake it.
   For roasting beef, boiling, &c. See pages 36 and 38,
40 and 42.
                   MUTTON AND LAMB.
   To choose Lamb.-The vein in the neck of a fore-quar-
ter of lamb ought to be of a fine blue, it is then fresh. If it is
of a green or yellow cast, it is stale; if in the hin&quarter,
there is a faint disagreeable smell under the kidney, or if the
knuckle is limp, it is not good; if the eyes are sunk, the head
is not fresh; grass lamb is in season in April or May, and
continues good till August. House lamb may be had in
great towns generally all the year round, but is in its high-
est perfection in December and January.
  Fore-quarter includes the shoulder, neck, and breast.
  Hind-quarter is the leg and loin.
  The Read; the pluck is generally sold with the head,
which contains the liver, lights, heart, and melt.
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