Part 3 (2/2)

No 64 POTATO PIE

Slice up four onions and boil them in a saucepan with two ounces of butter, a quart of water, and pepper and salt, for five minutes; then add four pounds of potatoes, peeled and cut in slices; stew the whole until the potatoes are done, and pour them into a pie-dish; cover this with stiff ht brown colour

No 65 BACON ROLL-PUDDING

Boil a pound of fat bacon for half an hour, and then cut it up into thin slices Peel six apples and one onion, and cut theh, roll it out thin; first lay the slices of bacon out all over this, and then upon the slices of bacon spread out the slices of apples and the slices of onion; roll up the paste so as to secure the bacon, etc, in it; place the bolster pudding in a cloth, tied at each end, and let it boil for two hours in a two-gallon pot, with plenty of water

No 66 RABBIT PUDDING

Skin and wash the rabbit, and cut it up in pieces; fry these broith a bit of butter, season with chopped onions, parsley, and winter savory, pepper and salt, shake in a good spoonful of flour, ill of water; toss the saucepan about on the fire while the pieces of rabbit boil for about ten minutes, and then pour the whole into a proper sized basin lined with a suet or dripping crust; let the pudding be covered in with so-dish half full of hot water, and placed in the oven, to bake for an hour and a-half

No 67 STEWED OX KIDNEY

Cut up the kidney in thin slices, fry the-pan, over a brisk fire, season with chopped parsley, shalot, pepper and salt, shake in a good table-spoonful of flour, add a few drops of vinegar, and nearly half a pint of water; stir the whole on the fire, while it boils, very gently, for a quarter of an hour; this, with a dish of well-boiled or baked potatoes, will produce a cheap and excellent dinner sufficient for six persons

No 68 BAKED BULLOCK'S HEART

Wash and wipe the heart, cut it into four pieces, season these with pepper and salt, chopped thyht onions cut in slices, and four parsnips cut also in slices; let all this be placed in an earthen pot, with a pint of water, and the lid being put on, set the stew in the oven to bake for two hours

No 69 BULLOCK'S HEART STUFFED

Chop fine four onions and twelve sage-leaves; put these into a saucepan with a bit of fat or butter, and fry theht ounces of crumb of bread, soaked inon the fire for a fewinside the bullock's heart, place a round of greased paper on the stuffing, and fasten it on with four wooden twigs Next, put the stuffed heart upon an iron trivet in a baking dish, containing peeled potatoes, two ounces of dripping or butter, and half a pint of water; season ith pepper and salt, and while baking let the heart be frequently basted with the fat from the dish In case you have no oven, send it to the baker's

No 70 STEWED SHEEP'S TROTTERS

Sheep's trotters are sold ready cleaned and very cheap at all tripe shops When about to cook them, by way of a treat, for supper, or otherwise, let them be put on in two quarts of water andof thyar, and set theently on the fire for three hours, at least When the trotters are done quite tender, skirease, and boil down the liquor to a pint; then add two ounces of flour, ill of milk, soether while boiling on the fire for ten minutes, and pour out into the dish

No 71 BAKED SHEEP'S HEADS

Buy a couple of sheep's heads, get the butcher to split the-dish, with two ounces of dripping, some chopped shalots, thyood pinch of allspice;of bread-raspings all over the surface of the heads, and bake them for two hours

No 72 SHEEP'S PLUCK

A sheep's pluck, properly cooked, will furnish a h for twelve persons, at a veryof the heart, liver, lights, etc, into rather thick slices, and season them ith pepper, salt, allspice, thy-dish with two ounces of dripping, lay a bed of slices of onions upon this, and then place the slices of pluck, already seasoned, upon the onions; h to reach half-way up the s all over the top, and bake the savoury GOTS

These may be prepared with sheep's pluck, or even with bullock's liver, and other si's pluck is preferable for the purpose Chop up the heart, liver, lights, and the fat crow; season ith pepper, salt, allspice, thye-meat into balls the size of an apple, which 's caul fastened with a wooden twig, or skewer, and placed in rows in a tin baking-dish, to be baked for about half an hour in a brisk oven When the faggots are done, place thees, chopped up, in an earthen dish, and having poured the grease froently for half an hour

No 74 FRIED STEAKS AND ONIONS