To-day’s Recipe

Sun (Auckland), Volume II, Issue 563, 16 January 1929, Page 5

To-day’s Recipe

S ROAST STEAK WITH S PUDDING PUFFS U 1 -lb juicy becksleak cat K ■ I"* LJ it% one slice about l-inch In thick-. Prepare a seasoning Cj j (/* follows: One cup fine bread Qj crumbs and one tablespoon butter (jj i or dripping; add a pinch of herbs , Qj ' pepper and salt, to taste and one [jJ \ small onion finely minced, mixing [“ I together with a little milk. Lay Qj the steak out fat, spread the sea- qJ , toning on it, roll i 4 secure with m i a skewer and string, dust over it rO j a little flour , spread a slice of rQ ! bacon on top and sprinkle half lea- rQ I spoon sugar over the steak. fTh.e .•i? gar imparts a delicious flavour , “J d ensures a good brown gravy.j Place in a baking-dish with plenty E] of dripping and bake for about Lg an hour. Baste often. About 20 Ej minutes before it is cooked pour K into tne baking-dish tablespoon- K fuls of the following Yorkshire [jj pudding, leaving little spaces be- [“ tween: Beat one egg thoroughly . In add half pint milk, stir in \lb Dj flour, and one pinch of baking K powder. When cooked, place meat Qj on a dish with Yorkshire pulfs Qj around it and garnish with a fen; [“ sprigs of par-dry. Sm with Qj _ di' d 5" sLsi!S db cJ Keep all left-over carrots (either roasted or boiled), parsnips, peas, pumpkin, etc. Chopped finely or grarted they form a tasty addition to lettuce salad with mayonnaise dressing.