Part 11 (1/2)

Strain the stock into a large stewpan, and boil it rapidly down to a glaze.

Put the veal on a hot dish, remove the string, and pour the glaze over it.

Place round the veal some carrot and turnip, cut in fancy shapes and cooked separately.

Toad-in-the-Hole.

_Ingredients_--8 oz. of flour.

2 eggs.

1 pint of milk.

1 lb. of ox kidney.

A little salt.

_Method._--Put the flour into a basin.

Make a well in the middle.

Put in the eggs; mix gradually.

Add the milk by degrees.

Beat well, and add the salt.

Cut the kidney in pieces, lay them in a well-greased Yorks.h.i.+re-pudding tin; and pour the batter over.

Bake from one and a quarter to one and a half hours.

Irish Stew.

_Ingredients_--2 lb. of potatoes.

1 lb. of scrag end of mutton.

lb. of onions.

Pepper and salt.

_Method._--Peel and slice the potatoes and onions, and cut the meat into small pieces.

Put a layer of meat in the bottom of a saucepan, then a layer of potatoes, then one of onions.

Season with pepper and salt, and continue placing the ingredients in the saucepan in alternate layers.

Pour in half a pint of water and stew gently, stirring occasionally, for about one hour and a half.

Sea Pie.

_Ingredients_--2 lb. of steak.

2 onions.

1 carrot.

1 small turnip.