Part 3 (1/2)

No 55 STEWED MUSCLES, OR MUSSELS

Thoroughly wash theto them; next put theh to season, and set the thein to open; they must then be taken off the fire, and their liquor poured off into a basin

Next, after re one of the shells from each muscle, put them back into the saucepan; add the liquor, a bit of butter, a spoonful of flour, soar, toss the whole over the fire until the muscles have boiled five minutes, and then you will enjoy a treat for supper cockles and whelks are cooked in the same way

No 56 BAKED BEEF AND POTATOES

The cheapest pieces of beef, suitable for baking or roasting, consist of the thick part of the ribs, cut froravy pieces, and also what is commonly called the chuck of beef, which consists of the throat boned and tied up with string in the form of a small round Whichever piece of beef you may happen to buy, it should be well sprinkled over with pepper, salt, and flour, and placed upon a s peeled potatoes and about half-a-pint of water, and either baked in your own oven or else sent to the baker's If you bake your meat in your own oven, remember that it must be turned over on the trivet every twenty minutes, and that you must be careful to baste it all over now and then with the fat which runs fro a spoon for that purpose It would be very economical if, when you have baked meat for dinner, you were always toto be baked under it There are baking dishesdown the middle which just suit this purpose

In this case the potatoes are put in one part and the pudding in the other part

No 57 YORKshi+RE PUDDING

To one pound of flour add three pints of ski and salt; reased dish, and bake it under the meat, as recommended above

No 58 BAKED SUET PUDDING

To one pound of flour add six ounces of chopped suet, three pints of skihly and s in the dish under the meat

No 59 TOAD IN THE HOLE

To make this a cheap dinner, you should buy 6_d_ or 1_s_ worth of bits or pieces of any kind of ht when the day's sale is over The pieces of meat should be first carefully overlooked, to ascertain if there be any necessity to pare away some tainted part, or perhaps a fly-blow, as this, if left on any one piece of meat, would tend to impart a bad taste to the whole, and spoil the dish You then rub a little flour, pepper, and salt all over the meat, and fry it broith a little butter or fat in the frying-pan; when done, put it with the fat in which it has been fried into a baking-dish containing so batter, made as directed at Nos 57 and 58, and bake the toad-in-the-hole for about an hour and a half, or else send it to the baker's

No 60 BOILED SHOULDER OF MUTTON WITH ONIONS

Put the shoulder of allon pot, with a handful of salt and plenty of water, allow it to boil gently for about two hours, and when done, and placed on its dish, sht large onions, and boil them with a pint of water for twenty minutes, by which time the water must be reduced to half a pint; then add two ounces of butter, a pint of milk, four ounces of flour, pepper, and salt, and stir the sauce whilst boiling for tenis all the better for its being salted for two or three days previous to its being cooked

No 61 MEAT PIE

Of whatever kind, let the pieces of meat be first fried brown over a quick fire, in a little fat or butter, and seasoned with pepper and salt; put these into a pie-dish with chopped onions, a few slices of half-cooked potatoes, and enough water just to cover the meat Cover the dish with a crust, made with two pounds of flour and six ounces of butter, or lard, or fat dripping, and just enough water to knead it into a stiff kind of dough or paste, and then bake it for about an hour and a-half

No 62 GIBLET PIE

Giblets of fowls are always to be bought at a low price at most poulterers'; when you have a mind to lay out 6_d_ or 1_s_ in this way, first scald the necks and feet, to reh skin froizzard and scrape out the stones, etc, and the yellow skin therefrohly cleaned, put them into a saucepan with some thyme, winter savory, chopped onions, pepper and salt, and about a quart of water, and set theently for an hour, by which time the liquor should be boiled down to half that quantity; then add two ounces of flour and a little iblets into a pie-dish; cover this over with a dripping crust, and bake it for about an hour and a quarter

No 63 A FISH PIE

Cut up any kind of fish into pieces the size of an egg; season these with chopped parsley, thyme, a little onion, pepper and salt, and put them into a pie-dish, with a pint of water, well mixed with three ounces of flour and a little mushroom ketchup; cover the pie with a flour crust, or else with stiff mashed potatoes, and bake it for an hour and a quarter