sprinkle them with a little flour, pepper and salt. Put all into a stewpan, just cover with boiling water, then put in your onion stuck with three cloves, the herbs and mace. Allow this to boil very gently till the meat is tender; take off any fat there may be. Cut up the turnip and carrots (if cut with vegetable cutter they will look nicer) ; fry them in a little sugar to color them ; add these to the meat and allow to simmer for fifteen or twenty minutes. When ready to serve, take out the onion and bunch of herbs. 164. Sweetbreads (Larded)—Ingredients—A couple of sweet- breads, a few slips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of sweetbreads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold take them out, dry them, and lard them thickly with fine strips of bacon. Puta slice of fat bacon ✪ Sweetbreads (Larded)in a stewpan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock; lay the sweetbreads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked, strain the liquor, skim off superfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with sauce over them. 165. Sweetbread (Lamb’s)—Ingredients—Sweetbreads, a ladleful of broth, pepper and salt, a bunch of onions, a blade of mace, butter and flour, 2 or 3 eggs, some cream, parsley, nutmeg, aspara- gus-tops. Blanch them, and put them a little while into cold water. Then put them into a stewpan with a ladleful of broth, some pepper and salt, a small bunch of small onions, and a blade of mace ; stir in a piece of butterand flour, and stew half an hour. Have ready two or three eggs well beaten in cream, with a little minced parsley, and a few grates of nutmeg. Put in some 64 Tue Dominion Coox Boox. boiled asparagus-tops✪ Sweetbread (Lamb’s) to the other things. Don’t let it boil after the cream is in; but make it hot, and stir it well all the while. Take care it does not curdle. 66. Irish Stew —Ingredients—About 3 lbs. of loin or neck of mutton, 4 lbs. potatoes, 4 large onions, pepper and salt to taste, and about I pt. of water✪ Irish Stew. Cut the pieces neatly, pare and slice the potatoes not too thin, cut up the onions, now placea layer of potatoes at the bottom of the saucepan, then a layer of mutton and onions, seasoning with pepper and salt; proceed in this way until the stewpan is full, now put in the water and stew slowly for two hours, keeping the cover on until done. Shake occasionally to prevent burning. 167. Toad-in-the-Hole (Cold Meat Cookery)—Ingredients —6 oz. of flour, 1 pt. of milk, 3 eggs, a few slices of cold mutton, pepper and salt to taste, 2 kidneys✪ Toad-in-the-Hole (Cold Meat Cookery). Make a batter of flour, milk and eggs, butter a baking-dish, and pour in the batter. Into this, place a few slices of cold mutton, previously well seasoned, and the kidneys, which should be cut into rather small pieces; bake about one hour, and send it to table in the dish it was baked in. Oysters or mush- rooms may be substituted for the kidneys, and will be found exceedingly good. 168. Mutton Pie (Cold Meat Cookery) — Ingredients — Pieces of cold leg of mutton, pepper and salt to taste, an eggspoon- ful of mace, a dessertspoonful of minced parsley, a teaspoonful of savory herbs, 4 potatoes, a cup of gravy, crust✪ Mutton Pie (Cold Meat Cookery). Cut into thin slices, place a layer at bottom of dish, sprinkle some seasoning, a layer of potatoes sliced, and repeat until dish is full, now add gravy, cover with crust and bake about one hour. 169. Kidneys (Fried). After plunging in boiling water cut them in thin slices, and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy✪ Kidneys (Fried). 170. Kidneys (Grilled). ✪ Kidneys (Grilled)

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sprinkle them with a little flour, pepper and salt. Put all into a stewpan, just cover with boiling water, then put in your onion stuck with three cloves, the herbs and mace. Allow this to boil very gently till the meat is tender; take off any fat there may be. Cut up the turnip and carrots (if cut with vegetable cutter they will look nicer) ; fry them in a little sugar to color them ; add these to the meat and allow to simmer for fifteen or twenty minutes. When ready to serve, take out the onion and bunch of herbs. 164. Sweetbreads (Larded)—Ingredients—A couple of sweetbreads, a few slips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of sweetbreads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold take them out, dry them, and lard them thickly with fine strips of bacon. Puta slice of fat bacon in a stewpan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock; lay the sweetbreads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked, strain the liquor, skim off superfluous fat, reduce it almost to a glaze, brown the larded side of the sweetbreads with a salamander, and serve with sauce over them. 165. Sweetbread (Lamb’s)—Ingredients—Sweetbreads, a ladleful of broth, pepper and salt, a bunch of onions, a blade of mace, butter and flour, 2 or 3 eggs, some cream, parsley, nutmeg, asparagus-tops. Blanch them, and put them a little while into cold water. Then put them into a stewpan with a ladleful of broth, some pepper and salt, a small bunch of small onions, and a blade of mace ; stir in a piece of butterand flour, and stew half an hour. Have ready two or three eggs well beaten in cream, with a little minced parsley, and a few grates of nutmeg. Put in some 64 Tue Dominion Coox Boox. boiled asparagus-tops to the other things. Don’t let it boil after the cream is in; but make it hot, and stir it well all the while. Take care it does not curdle. 66. Irish Stew —Ingredients—About 3 lbs. of loin or neck of mutton, 4 lbs. potatoes, 4 large onions, pepper and salt to taste, and about I pt. of water. Cut the pieces neatly, pare and slice the potatoes not too thin, cut up the onions, now placea layer of potatoes at the bottom of the saucepan, then a layer of mutton and onions, seasoning with pepper and salt; proceed in this way until the stewpan is full, now put in the water and stew slowly for two hours, keeping the cover on until done. Shake occasionally to prevent burning. 167. Toad-in-the-Hole (Cold Meat Cookery)—Ingredients —6 oz. of flour, 1 pt. of milk, 3 eggs, a few slices of cold mutton, pepper and salt to taste, 2 kidneys. Make a batter of flour, milk and eggs, butter a baking-dish, and pour in the batter. Into this, place a few slices of cold mutton, previously well seasoned, and the kidneys, which should be cut into rather small pieces; bake about one hour, and send it to table in the dish it was baked in. Oysters or mushrooms may be substituted for the kidneys, and will be found exceedingly good. 168. Mutton Pie (Cold Meat Cookery) — Ingredients — Pieces of cold leg of mutton, pepper and salt to taste, an eggspoonful of mace, a dessertspoonful of minced parsley, a teaspoonful of savory herbs, 4 potatoes, a cup of gravy, crust. Cut into thin slices, place a layer at bottom of dish, sprinkle some seasoning, a layer of potatoes sliced, and repeat until dish is full, now add gravy, cover with crust and bake about one hour. 169. Kidneys (Fried). After plunging in boiling water cut them in thin slices, and fry in hot butter; add pepper, salt, and toss them for a few minutes in rich brown gravy. 170. Kidneys (Grilled).

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Sweetbreads (Larded)Sweetbread (Lamb’s)Irish StewToad-in-the-Hole (Cold Meat Cookery)Mutton Pie (Cold Meat Cookery)Kidneys (Fried)Kidneys (Grilled)

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