With a saucepan over the sea

MINESTRONE. (Italy.) Chop 2 ounces bacon ; add a slice of ham, a cabbage, shredded, 2 cups of string beans, 4 tablespoonfuls of celery cut into dice, as much peas, asparagus tips, and a cup of stewed tomatoes. Then add 2 quarts of broth, i pound of rice, and some sliced Bologna sausage. Cook for i hour; add a cup of grated Parmesan cheese and serve hot. This is a national dish. LEICESTERSHIRE MEDLEY. (England.) Line a dish with some good pie-crust; bake it until a light brown. Cut up i pound each of roast beef, bacon, and cored apples. Fill in alternate layers, seasoning with salt, pepper, and powdered ginger, and when it is full, a pint of ale, or enough to moisten all. Put on a lid of the dough and bake in a moderate oven 2 hours. Serve hot or cold. LANCASHIRE HOT-POT. (England.) Take 2/4 pounds of choice mutton, in chops, from the neck, 4 mutton kidneys, 20 oysters, 4 onions, sliced, and 3 pounds of potatoes. Slice With a Saucepan over the Sea the potatoes and kidneys, and arrange all in alternate layers in a deep dish, seasoning with herbs, salt, and pepper. Put a layer of potatoes on top, and moisten with oyster juice. Bake in a slow oven until the top is crisp. Cover at first with a pie plate to keep in the steam, cooking about 3^ hours. JACOBIN'S POTTAGE. This is a particularly tempting dish, popular in the old convents in France before the Revolution. Chop the meat of a cold turkey fine; add 2 ounces of grated Parmesan cheese, salt, pepper, and nutmeg. Make four or five slices of toast, put in the bottom of a dish, and add i cup stock, then the chopped meat and a sprinkling of crumbs. Bake i hour, add lemon juice on top. ENGLISH HAGGIS. Haggis is peculiar to Scotland, but few people outside of that country care for it as originally made, — from the intestines, lungs, and stomach of a sheep, — so the English version is given, as likely to be popular when once it is tried. Weigh and chop the tongue, liver, and kidneys of a sheep, then add half their weight in fat bacon, minced fine, 2 slices of stale bread in crumbs, 2 anchovies, pounded, a spoonful of lemon juice and 7 97 With a Saucepan over the Sea the grated rind, pepper, salt, and two eggs, beaten. Stir well, pour into a mould, steam it for 2 hours and turn out. Serve hot, with a sauce, if desired. BAKED CALF'S HEART. (England.) This is a very old dish and called usually, ** Love in Disguise." Wash the heart well, wipe it, and fill it with a forcemeat of chopped veal, breadcrumbs, herbs, onion, seasoning, and yolk of egg. Tie it in oiled paper and bake it for i}4 hours, basting often. Take off the paper, sprinkle it with flour, and let it brown. Serve it in slices, with a puree of spinach, or tomatoes, or mashed potato. OXFORD JOHN MUTTON. (England.) This is an old way of cold meat cookery. Melt some butter ; add some thinly cut slices of underdone mutton, shaped in circles as large as an egg. Season with salt, pepper, onion juice, parsley, thyme, and a blade of mace. Stir it well, and when brown, add i cup of good stock or gravy, free from fat, then a spoonful of currant jelly, and a spoonful of flour, blended with as much butter. Stir five minutes more and serve hot. BACHELOR'S STEW. (England.) This IS still another old recipe, a relic of the days before clubs became plentiful and lonely men With a Saucepan over the Sea cooked their meals on the hob of the little fireplace of their own rooms.