Part 4 (1/2)

Season the steaks with pepper and salt, and when done brown on both sides, without being overdone, place them in a dish before the fire while you fry some sliced onions in the fat which remains in the pan; as soon as the onions are done, and laid upon the steaks, shake a spoonful of flour in the pan, add a gill of water and a few drops of vinegar; give this gravy a boil up on the fire, and pour it over the steaks, etc

No 75 STEWED STEAKS

Fry the steaks brown over a very brisk fire, without allowing them to be hardly half done, and place them in a saucepan with onions, carrots, turnips, and celery, all cut in pieces about the size of a pigeon's egg; season with thyme, pepper, and salt, and two ounces of flour; moisten with a quart of water, and stir the stew on the fire till it boils, and then set it by the side of the fire on the hob, to siently for an hour and a-half It will then be ready for dinner

No 76 STEWED SAUSAGES

First, prick your sausages well all over with a fork, and soak them in very hot water, for two or three minutes, to swell them out; next, roll the thees are done and put on a plate, fry some slices of bread, and put these on a dish; then put the sausages on the fried bread, and shake a spoonful of flour in the pan; add a pennyworth of chopped ill of water, and a little pepper and salt; give this gravy a boil up, and pour it over the sausages

No 77 PIG'S FRY

A pig's fry consists of the heart, liver, lights, and sos; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with so-pan As the pieces are fried, place them on their dish to keep hot before the fire, and when all is done, throw soe leaves into the pan, to be fried of a light colour; add a very little flour, pepper, and salt, a gill of water, and a few drops of vinegar; boil up this gravy, and pour it over the pig's fry

No 78 BEEFSTEAKS, PLAIN

When you happen to have a clear fire, the steaks ridiron over the fire; the steaks ridiron every two or threethe meatover of the , that the juices are not allowed to run off in waste, but are re-absorbed by the meat When the steaks are cooked, rub them over with a small bit of butter, season with pepper and salt A little chopped shalot sprinkled over steaks, imparts an extra relish

No 79 MUTTON CHOPS, OR STEAKS

Mutton chops, properly speaking, are an expensive affair; but what I recommend you to buy is, the chump end of the loin of hs about one pound, at 6_d_, and would cut into about three, or perhaps four steaks or chops; let these be broiled in the same manner as recommended for beefsteaks

No 80 KIDNEY PUDDING

Prepare an ox kidney as shown in No 67, and use this to fill a good sized pudding basin, which you shall have previously lined with a dripping or suet crust; cover thea rolled-out piece of the paste on the top, fasten it by pressing the two edges of the paste together, tie the pudding up in a cloth, and take care to place the botto-basin doard in the pot in which it is to be boiled It will take about two hours to boil a good sized pudding of this kind; when you take it out of the pot, be very careful not to run the fork through the crust, and pay great attention how you handle the pudding while reravy it contains, as that would go very far towards spoiling the pudding you have had all the trouble to prepare

No 81 HASHED MEATS

I strongly recommend that you never allow yourselves to be persuaded, that cold meat dinners are cheap dinners; just the reverse of this assumption is the fact And, let me tell you, that those who make the former assertion, do so only because they know no better, and as an excuse for their idleness I am well aware that in your homes it is not a coe joint of h would be left for one or more days' dinner; but still it may, and does sometimes occur, that you have cold meat at your disposal, upon which you e in do close to nobleentlemen's mansions in the country, or otherwise,a donation of this kind And whenever you have any cold meat, I advise you to cook it up into stews of the various kinds described in this work, or else make it into a hash as follows: First, chop two onions fine, and put them to boil with pepper and salt and a pint of water, in a saucepan for ten minutes, then throw in the meat cut in thin slices, ently for teneither some ready boiled potatoes, or else some slices of toasted bread

No 82 BOILED TRIPE

Tripe is not exactly a cheap commodity for food; yet, as you e in a treat of this kind, I will give you instructions to cook it in the iven quantity of tripe, cut it up in pieces the size of two inches square, put these into a saucepan containing skih to swim the tripe; add so of thyently for at least an hour; and when the tripe is done, eat it with mustard and some well boiled potatoes

No 83 BAKED TRIPE

Cut the tripe up in pieces, and put it into an earthen pot, with soh to cover it in; add sliced onions, pepper, and salt, and a good pinch of allspice; put the lid on the pot, and set the tripe in the oven to bake for two hours

No 84 SAUSAGE DUMPLINGS