P I E S. 179
three pints of milk and mix them well together. Butter
a dripping-pan, and set it under beef, mutton, or a loin
of veal. When the meat is about half roasted, put in
your pudding, and let the fat drip on it. When it is
brown at top, cut it into square pieces and turn it over;
and when the under side is browned also, send it to table
on a dish.