SOUPS.
  
 Fish Soup (White).
 Ingredients.
 Three pounds of Fish, bones and fins.
 Three quarts of cold Water.
 A teaspoonful of Salt.
 One Leek.
 One Onion.
 One Carrot.
 A good bunch of Parsley or Parsley roots.
 One Bay-leaf.
 One sprig of Thyme.
 Three or four sticks of Celery.
 Three Cloves.
 One small blade of Mace.
 One pint of Milk.
 One ounce of Fat or Butter.
 Three teaspoonfuls of Flour.
 Do not use herrings or mackerel for soup; ling, conger, hake, or skate are best. Take three pounds of fish, bones and fins do very well, chop them up, wash them, put them into a saucepan with three quarts of cold water and a teaspoonful of salt; when it boils skim it well, and                         then add the vegetables, previously washed and cut up, also the cloves, mace, and herbs.    Let this all boil gently for an hour and a half. Mix the flour into a smooth paste with a gill of milk, stir this into the soup, stir till it boils again to cook the flour, then add the rest of the milk and the butter or clarified fat, and when it has boiled for another ten minutes, strain it into a soup-tureen or basin into which you have previously put a teaspoonful of finely chopped parsley and a little cooked carrot nicely shredded.*
 High Class Recipes in the same form are now published.
  
 Bone Soup.
 Ingredients.
 Three pounds of Bones, cooked or uncooked.
 Scraps of Meat or Trimmings.
 Two Carrots.
 Two Turnips.
 One Parsnip.
 One bunch of Herbs.
 Two Onions.
 Twelve Peppercorns.
 Salt.
 Two tablespoonfuls of Sago or Semolina.
 Two ounces of Fat.
 Cut the onions into pieces, and fry them brown in the fat, with the bones, then cover with four pints of water. When this boils throw in a dessertspoonful of salt to raise the scum; skim it well. Prepare the vegetables, and add them when the soup boils up again. Let it simmer gently four or five hours, skimming occasionally. Strain it, and return to the saucepan; thicken it with the sago or semolina.
  
 Cabbage Soup.
 Ingredients.
 One good-sized Cabbage.
 One tablespoonful of Parsley.
 One ounce of Butter.
 One Shalot.
 One teaspoonful of Salt.
 Quarter of a teaspoonful of Pepper.
 One pint of Milk.
 One and a half pint of Boiling Water.
 Two tablespoonfuls of Crushed Tapioca.
 One slice of toasted Bread.
 Put on a large saucepan with water to boil, shred the cabbage, and put it in the boiling water to blanch for five minutes; then strain the cabbage, and return it to the saucepan, with one pint and a half pint of boiling water, one pint of milk, the shalot and the parsley minced, the butter, and seasoning; bring this to the boil, and cook it for fifteen minutes, shake in the crushed tapioca and boil it for ten minutes. Cut the toasted bread into convenient sized pieces, put them into a tureen, and pour the boiling soup on to them.
  
 Fish Soup (Brown).
 Ingredients.
 Three pounds of Fish or Fish Trimmings.
 Two ounces of Fat or Butter.
 Bunch of Herbs: Parsley, Bay-leaf, Marjoram, Thyme, and Basil.
 One Onion.
 One Leek; three sticks of Celery.
 One small Carrot.
 Twelve whole Peppers; Salt.
 Two ounces of Rice.
 Three quarts of Water.
 Three ounces of Flour.
 Chop up the onion, leek, celery, and carrot. Add the flour, pepper, salt, herbs, and fry them a nice brown in the fat. Put the lid on the saucepan, and let these cook for about ten minutes. Take care it does not burn. Then add three quarts of cold water, and the fish cut up. Stir till it boils. Let it boil for one hour, then strain it, and put into the tureen about two ounces of rice, previously boiled, and a little shredded carrot, cooked separately. Pour the soup on these, and serve.
  
 Fish Mulligatawny.
 Ingredients.
 Three pounds of Fish or Fish Trimmings.
 Two ounces of Butter or Fat.
 Three Cloves.
 Two Onions or Leeks.
 One Apple or a stick of Rhubarb.
 One Carrot.
 A bunch of Herbs: Thyme, Marjoram, Bay-leaf and Parsley.
 Three tablespoonfuls of Flour.
 Two ounces of Curry Powder.
  Four quarts and half a pint of Water.
 Salt.
 Cut up the fish and wash it clean. Put it into a saucepan with the fat or butter, the apples and the vegetables washed, peeled, and cut up, and the herbs. Let all this cook for about ten minutes; then add four quarts of cold water. Mix the flour and curry powder into a smooth paste, with half a pint of cold water, and stir it into the soup. Stir till it boils, then skim it well, and let it boil gently for an hour and a half. Strain it into a tureen, and add to it one pint of cooked rice and some pieces of cooked fish neatly cut up.
  
 Hotch Potch.
 Ingredients.
 Three pounds of Neck of Mutton (scrag end).
 Three quarts of cold Water.
 Of Carrots, Turnips, and Cauliflower, one pint.
 One Lettuce. Three-quarters of a pint of Green Peas.
 Half pint of Broad Beans.
 Two Onions or Leeks.
 One teaspoonful of Salt. Half a teaspoonful of Pepper.
 Two teaspoonfuls of Sugar.
 One teaspoonful of chopped Parsley.
 Cut up the meat into small pieces, and put it on in cold water with the salt; let it come to the boil, and well skim it. Scrape the carrots and cut them up; peel the turnips and cut them up. Break up the cauliflower into little sprigs, and shred the lettuce; shell the peas, shell the beans, and chop up the onions. Put all these vegetables when prepared in with the meat; add the pepper. Let this boil slowly for three or four hours, according to the age of the vegetables. Just before serving, stir in the sugar, and last of all the chopped parsley.
  
 Haricot Purée.
 Ingredients.
 One pint of Haricot Beans.
 One Onion.
 One teaspoonful of Salt.
 Pepper.
 Pint of Milk.
 Two quarts of Water.
 Soak the haricot beans in cold water all night. Take the soaked beans and put them in a saucepan with the water and salt, also a sliced onion; put it on the fire and let it boil gently for four hours. After that time pass the contents through a colander into a basin, stir in the milk, add pepper and salt, and pour the purée back into the saucepan to warm; stir it while it is warming, then pour it into a hot soup-tureen.
  
 Lentil Soup.
 Ingredients.
 One pint of Red Lentils.
 One Onion.
 Three sticks of Celery.
 One ounce of Dripping.
 Pepper and Salt.
 Two quarts of Water.
 Soak the lentils all night in cold water. Grease a saucepan with the dripping, wash the lentils well, and put them in the saucepan, with the sliced onion, and the celery cut in small pieces; put the saucepan on the fire and stir for five minutes. Now add two quarts of cold water. Let the soup boil gently till the lentils are quite soft. Pass the soup through a wire sieve, pour it back into the saucepan, add pepper and salt to taste, and warm it again over the fire. Fried bread should be served with it. If celery is out of season, the seed may be substituted for it.
  
 Macaroni Soup.
 Ingredients.
 Bones.
 One tablespoonful of Salt and Peppercorns.
 One good-sized Turnip and four Leeks.
 Two Carrots.
 Two Onions, two Cloves, and a blade of Mace.
 A bunch of Herbs.
 Quarter of a pound of Macaroni.
 Break the bones up in small pieces, and put them in a saucepan with enough water to cover them and one quart more, put it on to boil; when boiling add some salt. Wash and cut up the vegetables, i.e. carrots, turnip, leeks, and onions with the cloves stuck in; skim the soup well, and put in these vegetables, also the mace and peppercorns, let it simmer gently for two hours and a half, then strain it. Boil the macaroni in a separate saucepan with a little salt for half an hour; then cut the macaroni up into pieces of an inch in length. When the soup is ready for use put the macaroni into a soup-tureen, and pour the hot soup over it.
  
 Milk Soup.
 Ingredients.
 Two pounds of Potatoes.
 Two Leeks or Onions.
 Two ounces of Butter.
 Quarter ounce of Salt. Pepper.
 One pint of Milk.
 Three tablespoonfuls of crushed Tapioca.
 One teaspoonful of Celery Seeds, or three sticks of Celery.
 Wash, scrub and peel the potatoes, cut them in slices, cut the onions or leeks in slices.
 Put two ounces of butter in a stew-pan, add the vegetables, put the stew-pan on the fire and cook the vegetables for five minutes. Then pour on to them two quarts of boiling water, add pepper and salt, and let the whole boil till done to a mash. Pass it through a wire sieve. Return the soup to the saucepan with one pint of milk. When it boils, sprinkle in the tapioca and boil till the tapioca is clear.
  
 Mulligatawny Soup.
 Ingredients.
 Two pounds of Australian Mutton.
 Two Apples. Two Leeks.
 Two Carrots. One Turnip.
 Two good-sized Onions.
 Two tablespoonfuls of Flour.
 One tablespoonfuls of Curry Powder.
 Salt and Sugar. A bouquet of Herbs.
 Open the tin of mutton, carefully remove all the fat from the top, and turn the mutton into a basin with two quarts of warm water. Peel the apples, cut them in quarters, cut out the core, and put them in a saucepan with the fat from the mutton, also the turnip and the onion. Peel the leeks, scrape, wash, and cut up the carrots, and put them also into the saucepan; then add the herbs, and let the whole fry for aboul ten minutes, stirring them occasionally. Mix the flour and curry powder with some liquor from the mutton, and stir it in with the vegetables with some more liquor; now put the meat and remaining liquor into the saucepan, and let it come to a boil.  When it boils, put the salt and sugar to it, and move it to the side of the fire to simmer for two hours and a half, skimming it occasionally. After that time strain the soup, and pour it back into the saucepan to get hot. Serve with rice.
 Mutton Broth.
 Ingredients.
 Three pounds of the scrag end of the neck of Mutton.
 Two ounces of Pearl Barley or Rice.
 A teaspoonful of Salt.
 One Turnip.
 One Onion. One Carrot.
 Two Leeks. One teaspoonful of Chopped Parsley.
 Cut the mutton up into small joints and put it into a saucepan with three quarts of cold water, a teaspoonful of salt, and put it on the fire to boil; draw the saucepan to the side of the fire and let it simmer for one hour and a half, skimming it well. Now add all the vegetables cut up into dice, and the rice, and let it simmer gently half an hour till the vegetables are done. Just before serving, add the chopped parsley.
 Pea Soup.
 Ingredients.
 One quart of Split Peas.
 Two Onions.
 One Turnip.
 One Carrot.
 One head of Celery.
 Teaspoonful of Salt.
 Half a teaspoonful of Pepper.
 Cooked or uncooked Bones.
 Soak the split peas for twelve hours, and put them on in two quarts of cold water.  Wash and cut up the vegetables, and when the water boils put them in with the peas; also add the bones, salt, and pepper, and let it boil slowly for two hours, stirring it occasionally. After that time take out the bones, and rub the contents of the saucepan through a colander or a sieve; it is then ready for serving. Serve with dried mint and toast cut into dice.
  
 Pot-au-Feu.
 Ingredients.
 Four pounds of Beef.
 Two ounces of Sago, or Tapioca for the Soup.
 Half ounce of Salt, two Turnips.
 Two Carrots, two Leeks,
 One Parsnip, one small head of Celery.
 Two or three sprigs of Parsley.
 One Cabbage.
 One Bay-leaf, Thyme, Marjoram, one Onion, three Cloves.
 Put six quarts of water into a large pot, tie the meat into a shape and put it in, and when it is boiling put in the salt. Wash the vegetables well, cutting the green off the leeks and celery. When the Pot-au-feu has boiled gently for one hour add to it all the vegetables except the cabbage, tie the herbs together and put them also into the pot, peel the onion and stick the cloves into it and put it into the pot. When these ingredients have been boiling for two hours, cut the cabbage in two, wash it well, tie it together and put it into the pot. Let this simmer gently for four hours. After that time dish the meat and garnish with the vegetables. Serve the cabbage on a hot vegetable-dish. Strain the liquor through a colander into a basin to cool and then remove the fat. When the soup is wanted, put two quarts of the liquor into a saucepan to boil, put to it, stirring all the while, the two ounces of sago, and let it boil for fifteen minutes, when it will be ready for use.
  
 Scotch Broth.
 Ingredients.
 Four pounds of Scrag of Mutton.
 Six quarts of cold Water.
 One tablespoonful of Salt.
 One Carrot.
 Half a teaspoonful of Pepper.
 One Turnip. One Onion. Two Leeks.
 One tablespoonful of Chopped Parsley.
 Half a head of Celery.
 Two tablespoonfuls of Scotch Barley
 Cut the mutton up into neat pieces, wash it in cold water, put it into a stewpan with a tablespoonful of salt, half a teaspoonful of pepper, and six quarts of cold water; keep it well skimmed, and let it boil for two hours. Then add the vegetables cut up into dice, and two tablespoonfuls of Scotch barley previously washed. Let this simmer half an hour, then add the chopped parsley. The meat can be left in the broth, or else taken out before the vegetables are added.
  
 Semolina Soup.
 Ingredients.
 One quart of second Stock.
 Two tablespoonfuls of Semolina.
 Half pint of Milk.
 Salt and Pepper.
 Put the stock on to boil and when boiling stir in the semolina; let it boil for ten minutes, then add the milk, pepper and salt. Let it warm, stirring all the while, and when warm it is ready for serving.
  
 Shin of Beef Soup.
 Ingredients.
 Four pounds Shin of Beef, meat and bone.
 Two Carrots.
 One Turnip.
 One Onion.
 A bunch of Herbs.
 Three sticks of Celery.
 Pepper and Salt.
 Two ounces of Dripping.
 Cut the meat off the bones in small pieces, remove the marrow and break up the bone. Melt the dripping in a large stewpan, fry the pieces of meat in it; pour off the dripping and add five pints of water and the bones. Whilst it is boiling up prepare the vegetables; scrape the carrot, cut it in quarters, peel the turnip and onion, cut them in quarters, cut up the celery in pieces. When the soup begins to boil throw in one tablespoonful of salt, to allow the scum to rise; skim it well, then add the vegetables and bunch of herbs; boil it gently three hours, if liked, the meat may be cut off all in one piece, tied up with string, fried in the dripping and cooked as a joint in the soup. It will take four hours. Serve wilh brown sauce poured over the meat.
  
 Skate Soup.
 Ingredients.
 Two pounds of Skate.
 Two pounds of Ling.
 Lemon peel.
 Bunch of Sweet Herbs.
 Two blades of Mace.
 Whole Peppers.
 Parsley.
 Horse-radish.
 The crust of a penny Roll.
 One ounce of Vermicelli.
 Six quarts of Water.
 Boil two pounds of skate in six quarts of water. When cooked take out the fish and pick it from the bones; put the fish on one side, and return the bones to the liquor with two pounds of ling, the peel of a small lemon, a bunch of sweet herbs and parsley, two blades of mace, a piece of horse-radish, and the crust of a penny roll.  Let this all boil for three hours, till reduced to two quarts, then strain it off; add one ounce of vermicelli to the liquor, and let it boil gently till it is cooked.  Just before serving put in some nice pieces of the skate. The rest of the skate can be served separately with parsley and butter sauce.
  
 Spring Soup Maigre.
 Ingredients.
 Half a small Cabbage (white heart best).
 One Carrot. Half a Turnip.
 The Flower of a small Cauliflower.
 Two Leeks. A head of Celery.
 One Onion. Pepper and Salt.
 Quarter of a pound of Butter.
 Two quarts of Water.
 Four thin slices of Bread and Butter.
 A tablespoonful of Brown Sugar.
  
 Shred all the vegetables very finely; put them into a saucepan with the quarter of a pound of butter, a little pepper and salt, and the sugar, and let them cook for fifteen or twenty minutes; then add two quarts of cold water, and let them boil gently for one hour with the lid off. Butter three or four slices of bread; put them in the oven to brown. Put these slices of bread into the soup­ tureen, and pour the soup on to them. Any fresh vegetables in season can be used; lettuce is very good.
  
 Vegetable Soup.
 Ingredients.
 Two Carrots.
 Two Turnips.
 One Leek.
 One Onion.
 One stick of Celery.
 Two ounces of Butter.
 One pint of Water.
 Half pint of Milk.
 One ounce of Flour.
 Half a teaspoon of castor Sugar.
 Salt.
 One Bay-leaf.
 Shred the vegetables and put them in a saucepan wilh the butter, which must be melted but not hot. Cook them over the fire, but do not let them brown. Then add the castor sugar, bay­leaf, and water, and boil for about ten minutes, until the vegetables are tender.
 Mix the flour and milk together, pour into the saucepan, and boil for a few minutes to cook the flour, stirring carefully. Take out the bay-leaf, add the salt, and the soup is ready.
 FISH.
 These Cheap Fish Recipes are those issued by authority and where used in the Fisheries Exhibition. They are included by kind permission of the Exccutive Committee of the Great lntemational Fisheries Exhibition.
  
 Baked Fish.
 Butter a tin and put the fish on it, sprinkling a little pepper and salt over it. Butter a sheet of kitchen paper, and cover the fish closely over with it. Put this in the oven, and when the fish is cooked -it will take from ten minutes to half an hour, according to the size of the fish- take off the paper, put the fish on a dish, and sprinkle over it a little finely chopped parsley; then strain over it the liquor on the tin in which the fish was bake: this is the essence of the fish. Serve very hot. Almost all fish is nice cooked this way.
  
 Boiled Fish.
 Put a saucepan or fish-kettle of water on the fire to boil. Clean the fish thoroughly in cold water, and put it on to a strainer or dish. When the water is warm, put the fish in and some salt (there should be enough water to cover the fish). Let it simmer gently from twenty minutes to three-quarters of an hour, according to the size of the fish.  Skim it occasionally. When we find the skin of the fish is cracking, we shall know that it is sufficienlly boiled. Take it carefully out, place on a hot dish, and serve with melted butter or egg-sauce.
  
 Broiled Herrings (Mustard Sauce).
 Ingredients.
 Three Fresh Herrings.
 One ounce Flour.
 Half-pint Vinegar.
 Six whole Peppers.
 One Onion.
 One teaspoonful of Mustard.
 Cut the heads off the fish, wash them clean, dry them in a clean cloth, notch them across with your knife, flour them, and broil them. Take the heads and smash them up, boil them in vinegar with six whole peppers and one onion for a quarter of an hour, then strain them. Mix one ounce butter, half-ounce flour, and a teaspoonful of mustard; stir this into the vinegar till it thickens and is cookecl. Pour the same over the herrings, and serve.
  
 To Broil Herrings and Cabbage.
 Ingredients.
 One Cabbage.
 One ounce Butter.
 Pepper and Salt.
 Red Herrings.
 Boil a cabbage till quite tender; strain it, and put it into a saucepan with one ounce of butter or fat, and a little pepper and salt; stir it that it does not burn, and chop it up with the spoon. Flour and broil some red herrings, put the cabbage on a dish, lay the fish on it, and serve very hot.
  
 To Broil Mackerel.
 Ingredients.
 One Yolk of Egg.
 Nutmeg.
 Lemon Peel.
 Chopped Thyme and Parsley.
 Pepper and Salt, and few Bread-crumbs.
 A little Flour.
 Cut off the heads. Pull out the roes at the neck end, boil them in a little water. Bruise the roes with a spoon. Beat up the yolk of an egg, and add to it a little grated nutmeg and lemon peel, a little chopped parsley and thyme, pepper and salt, and a few bread-crumbs. Mix all well together, and stuff the mackerel with it. Flour the fish well, broil them, and serve with melted butter.
 To Broil Weavers.
 Wash them clean, cut off their heads and skin them; flour them well, and broil them a nice brown. Serve with melted butter.
  
 A Cake of Cold Fish.
 Ingredients.
 Half-pound cold Fish.
 Two ounces Bread-crumbs.
 One Onion.
 Half ounce Fat or Butter.
 Half gill of Milk or Fish Liquor.
 One teaspoonful of chopped Parsley.
 Two yolks and one white of Egg.
 Grease a cake-tin, and well cover it with bread-crumbs that have been browned in the oven. Mince the onion and parsley and cook them in a saucepan in the fat, mince the fish and stir into the fried onion and parsley. Take the saucepan off the fire and stir in the bread-crumbs the milk or liquor and the eggs beaten. Pour this all into the cake-tin and bake in a moderate oven three-quarters of an hour. Turn out and serve with melted butter.
  
 Conger Pie.
 Ingredients.
 One pound of Conger.
 One teaspoonful of chopped Parsley.
 One teaspoonful of chopped Onion.
 One teaspoonful of chopped Suet.
 One teaspoonful of Flour.
 Pepper, Salt, Nutmeg, and Mixed Herbs.
 Mix the above ingredients all together; cut the fish into neat pieces, and lay them in a pie-dish, sprinkle a little of the seasoning between each layer of fish till the dish is full; put two ounces ot butter on the top in little pieces. Make a paste as follows:-
 One pound of Flour.
 Five ounces of clarified Fat or Butter.
 A teaspoonful of Baking-powder.
 Salt. Water.
 Rub the fat well into the flour; add baking-powder, a little salt, and enough water to make a paste. Flour a board and roll the paste out two or three times. Wet round the edge of the pie-dish with cold water, cut a slip of the paste, and lay it on the edge of the dish; wet this edge of paste again, and cover over the dish with the rest of the paste, close the edges neatly round, cut off the remaining paste; make a hole in the top of the pie, and bake in a moderate oven one hour. Make a richer crust if you Iike, by using three-quarters of a pound of flour and half a pound of fat or butter, and no baking-powder.
 Curried Fish.
 Ingredients.
 One pound of Fish.
 One Apple or a stick of Rhubarb.
 Two ounces of Fat or Butter.
 Two Onions; one pint of Water or Fish Liquor.
 One tablespoonful of Curry Powder.
 One tablespoonful of Flour.
 Salt and Pepper.
 A teaspoonful of Lemon Juice or Vinegar.
 Cut up the onion, apple, or rhubarb into small pieces and put them into a saucepan with the butter or fat, and let them fry till they are brown. Then stir the curry powder and flour to them. Add the salt and pepper, and stir in gradually one pint of water or fish liquor. Let this all boil up and simmer gently for half an hour.      Just at the last, stir in the lemon juice or vinegar. Then strain it, returning it to the saucepan with the one pound of fish cut up into nice pieces, to get hot through. If you have no cold fish, but cook some on purpose to curry, boil it in one pint of water, and use this water to make the curry of. Serve the curry in a border of boiled rice.
  
 Dried Haddocks.
 These fish should be scalded·before they are cooked. Put a dried haddock into a basin or a pie-dish, and pour boiling water over it. Let it soak in this for about five minutes, then take it out of the water and skin it; dry it in a clean cloth, put it on a buttered tin, cover it with buttered paper, and bake it in the oven for about ten minutes. When it is cooked, strain over it the liquor left on the tin in which it was baked; put a little piece of cold butter on it, and serve.
  
 Dried Haddock and Tomatoes.
 Ingredients.
 One dried Haddock.
 One small Onion.
 Two Tomatoes.
 One ounce of Butter.
 Pepper and Salt and Parsley.
 Soak the fish for three or four hours, then skin it, take out all the bones and break up the fish into flakes.  Slice the onion and tomatoes, chop up the parsley, sprinkle with pepper and salt and cook all in the butter ti1l quite soft; then add the fish and cook for ten minutes longer. Dish up in a border of boiled rice or mashed potato.
  
 Fish Pasties and Patties.
 Ingredients.
 One pound of Fish.
 Half pound of Potatoes.
 One teaspoonful of chopped Parsley.
 One teaspoonful of chopped Onions.
 A little Sweet Herbs.
 One pound of Flour.
 Five ounces of Fat.
 One teaspoonful of Baking-powder.
 First make the paste. Rub the fat well into the flour, then add the baking-powder, a pinch of salt, and enough cold water to mix it into a stiff paste. Flour a board and roll out the paste two or three times, then cut it out into round pieces with a saucepan-lid or a cutter. Cut up the fish and potatoes into small pieces and place a little fish and potato on each piece of paste, sprinkle over this a little of the chopped parsley, onion, herbs, pepper and salt, and a few drops of fish liquor. Wet round the edge of the paste with cold water, fold it over and pinch the two edges together in plaits. Put these pasties on a baking sheet into the oven and bake for about half an hour. The same ingredients will make patties. For these roll the paste out thin, line some patty-pans with it, fill them with the fish, potato, and seasoning as above, cover over neatly with paste and bake about half an hour.
  
 Fish Pie with Potato Crust.
 Ingredients.
 One pound of cold Fish.
 Pepper and Salt.
 One and a half pounds of cold Potatoes.
 One ounce of Dripping.
 Two tablespoonfuls of Milk.
 Rub the potatoes through a sieve, if you have one; if not, put them into a basin and break them up well with a fork. Melt the dripping with half the milk and stir into the potatoes. Break the fish up into small pieces, put it into a pie-dish, and sprinkle it with pepper and salt; add the rest of the milk or some fish liquor. Cover the pie-dish with the mashed potato, smooth it neatly with a knife dipped in hot water, mark it over with a fork, and bake it for three-quarters of an hour.
  
 Fish Fried in Batter.
 Ingredients.
 Four ounces of Flour.
 One gill of tepid Water.
 One tablespoonful of Salad Oil.
 Salt.
 The Whites of two Eggs. (These may be left out.)
 Put the flour into a large basin, with half a saltspoonful of salt, stir in gradua1ly the salad oil and tepid water. One ounce of butter or fat will do instead of oil, if more convenient, but it must be melted before it is added to the flour. Beat the whites of egg to a stiff froth and stir them into the flour very lightly. In winter, clean snow can be used instead of the whites of eggs. All batter is the better for standing before it is used; but if you make it without any egg, it must stand about four hours. Take the fish you are going to fry off the bones, and cut it up into nice­sized pieces; dip them into the batter, taking them in and out with a skewer, and fry them in boiling fat. Mind, the fat must be well strained after this, as pieces of the batter will be sure to stick to whatever is next fried in it.
  
 Fish Omelet.
 Ingredients.
 Dried Haddock.
 One dessertspoonful of grated Cheese (Parmesan).
 Cayenne, Salt, Nutmeg.
 Three Eggs.
 One ounce of Butter.
 Break the eggs, separating the yolks and whites, sprinkle into the yolks a little salt, cayenne, nutmeg, and the cheese; stir all together. Take a good tablespoonful of cooked dried haddock, and cut it up into small pieces. Add a pinch of salt to the whites of egg, and whip to a stiff froth. Stir the whipped whites very lightly to the yolks, etc. Melt one ounce of butter in an omelet pan, pour in the eggs, let them just set a little, then put in the  fish, and stir all together till the omelet is cooked, turn it towards the handle of the pan, and with the spoon turn it over for a moment, and then turn it out on to a hot dish.
  
 Fish Cakes.
 Ingredients.
 One pound of Fish.
 Half pound of Potato.
 One ounce of Butter.
 Two Eggs.
 Pepper and Salt.
 One tablespoonful of Milk.
 Boil the fish as shown in the "Boiled Fish" recipe, or use up any remains of cold fish for this purpose. Cold potatoes may also be used instead of boiling fresh ones; put the potatoes through a wire sieve. Put the butter and milk into a stewpan; when hot add the potato, the pieces of fish broken up small, the yolk of one egg; salt and cayenne pepper. Make the mixture up into balls of one tablespoonful each, flatten them into cakes, brush them over with egg, cover with bread-crumbs, and fry in hot fat.
 This mixture may be made into a fish pudding. Grease a flat tin, and shape the mixture as much like a fish as possible, brush it over with egg, and bake for a quarter of an hour.
  
 Fish and Potato Salad.
 Ingredients.
 A tablespoonful of mashed Potato.
 A tablespoonful of Milk.
 Two tablespoonfuls of Salad Oil.
 One tablespoonful of Vinegar.
 Dessert-spoon of Mustard ready made.
 Pepper and Salt; a little Sugar.
 Cold Fish. Salad as in season.
 Mash the potatoes while they are warm, and stir to them the oil, vinegar, mustard, pepper, salt, sugar and milk; mix well and stir to a smooth dressing. Well wash the salad, lettuce, ,etc. according to the season, shake the water well off the leaves and dry lightly in a clean cloth. Then tear up the leaves lightly with your hands -salad should not be cut up- put this on a dish, break up any pieces of cold cooked fish you may have and put on the salad, pouring the dressing of potato, oil, ,etc. over it all.
  
 Fricassee (White).
 Ingredients.
 One pound Fish.
 Half-pint Water.
 Quarter-pint Milk.
 Mace, Nutmeg, sweet Herbs.
 One ounce Butter, one ounce Flour.
 Teaspoonful of Lemon Juice.
 Cut up the fish into nice pieces and boil it for a few minutes (about five minutes) in half a pint of water, with a blade of mace, a bunch of sweet herbs, a little nutmeg, and a little salt. Take out the herbs and the mace, add quarter pint of milk and the butter and flour worked together; stir till the flour is cooked. Add a teaspoonful of lemon juice, and serve.
  
 Fricassee (Brown).
 Ingredients.
 One ounce Flour. One pound Fish.
 One ounce Butter or Fat.
 Pepper, Salt, bunch of sweet Herbs.
 Blade of Mace, teaspoonful of Lemon Juice.
 One Onion. Half-pint of Fish Stock or Water.
  
 Cut up the fish, and roll each piece in a little flour, and fry it a nice brown. Fry one ounce flour in one ounce butter or fat, and stir in a little pepper, ground mace, one onion chopped up, small bunch of herbs, and a little salt. When this has all fried a good brown, add half-pint of fish stock, or water, and stir all together till the flour thickens and is cooked; then strain it, add a teaspoonful of lemon juice or vinegar. Put the pieces of fried fish into this sauce, make all hot together, and serve.
  
 Fried Plaice.
 Ingredients.
 One Plaice.
 One Egg.
 Bread-crumbs.
 Fat for frying.
 Wash and dry the fish, cut it up into slices or fillets. Dry the pieces with a little flour, break an egg on to a plate, brush the fish over well with the egg, shake it in some bread-crumbs, press them firmly on with the palm of the hand.  Put the pieces of fish into a stewpan of boiling fat -they must not touch each other in the fat; when fried brown, take each piece out carefully on to some kitchen paper to drain. Dish in a circle, with fried parsley in the centre.
  
 Haddock Stuffed and Baked.
 Ingredients.
 One Haddock.
 Two tablespoonfuls of Bread-crumbs.
 One dessertspoonful of chopped Parsley.
 One teaspoonful of chopped Herbs.
 Pepper and Salt. Two ounces of Suet.
 One Egg. Two ounces of Fat.
 Wash the fish clean and dry it in a cloth. Mix two table­spoonfuls of bread-crumbs with the chopped herbs and parsley; add pepper and salt to taste, and two ounces of chopped suet. Stuff the stomach of the fish with this mixture, and sew it up.
  
 Egg and bread-crumb the fish, and truss it in the shape of the letter S. Put it on a greased tin and bake for half an hour, basting it frequently with dripping. Before serving, take out the cotton which sewed up the fish.
  
 Herring Pie.
 Ingredients.
 Three Herrings.
 One blade of Mace, ground.
 One Apple.
 One Onion.
 Pepper and Salt.
 One teaspoonful of chopped Parsley.
 Half gill of Water or Fish Liquor.
 Half ounce of Fat or Butter.
 Cut off the heads and tails of the herrings, and sprinkle a litlle pepper, salt and ground mace over them. Grease a pie-dish, and lay the fish in it. Cover the fish with chopped apple, onion and parsley, and put little pieces of fat or butter on the top. Add half gill of fish-liquor or water. Cover with a nice crust as in conger­pie, and bake one hour.
  
 Herring Toast Sandwich.
 One Bloater.
 Choose a bloater for this purpose, not too dry, split it in two down the back, lay it upon a plate and pour a pint of boiling water over it, let it soak five minutes; place it upon a cloth to dry, then broil it very gradually upon a gridiron. When well done, which will be in about five minutes, have ready two thin slices of toast made very crisp, butter them lightly, then take away all bones from the herring, lay the fleshy parts equally upon one piece of toast, and cover with the others.  Serve very hot.
  
 Kedgeree.
 Ingredients.
 Half a pound of boiled Fish.
 Quarter of a pound of Rice.
 Two Eggs.
 Two ounces of Butter.
 Cayenne, Pepper, Salt, and Nutmeg.
 Wash and boil the rice; boil the eggs very hard; break the fish in pieces, and carefully remove all the bones; take the eggs, break off all the shell, and cut the whites into small square pieces. When the boiled rice is dry, melt the butter in a stewpan, and add the rice to it; then add the fish, white of egg, cayenne pepper, a little grated nutmeg, and salt. Mix them well together, and serve on a hot dish, and sprinkle the yolks of egg over it. Dried haddock makes very nice kedgeree.
  
 Potted Fish.
 Ingredients.
 Six Herrings or three Mackerel.
 Thirty Peppercorns.
 One blade of Mace.
 One Shalot.
 One gill of Vinegar.
 Salt.
 Wash and clean the fish thoroughly; it can be cut in thick pieces, or the head may be taken off, the bone removed and the herring rolled up. Place the fish in a stone jar with the flavourers and vinegar, tie a piece of brown paper tightly over it and place in a slow oven for two hours, or it may cook in a baker's oven all night.
  
 Salt Fish Pie.
 Ingredients.
 One pound Salt Fish.
 Two ounces Bread-crumbs.
 Parsley, Nutmeg and Pepper.
 One teaspoonful of Mustard.
 One ounce of Butter or Fat.
 Two gills of Milk.
  
 Soak the fish all night, then boil it. Take away the skin and bones, and mince it up finely. Boil the crumbs in the milk with the butter, mustard, pepper, grated nutmeg, and a teaspoonful of chopped parsley; mix all this with the fish, grease a pie-dish and put the mixture into it, cover with a crust of mashed potato, and bake in a quick oven till the potato is a golden brown.
  
 To Steam Fish.
 In a small house, where you have not got a fish-steamer, fish can easily be steamed in a fish-kettle by putting a basin in, and standing the strainer on the basin with enough water to come half-way up the basin. As the water boils away, add more boiling water from the kettle. If you have only a saucepan and no fish­ kettle, turn a pie-dish upside down in the saucepan and place the fish on the dish, anything just to raise the fish out of the water, and let it cook in the steam. One thing is quite necessary, and that is a tightly fitting cover to whatever you steam in, to keep the steam well round the fish, or it will not cook properly, but will get sodden and nasty.  Fish takes rather longer to steam than to boil, and some kinds of fish take more cooking than others. When it begins to crack, and leaves the bone easily, it is cooked.
  
 Stewed Eels (White Sauce).
 Ingredients.
 One pound of Eels.
 Half-pint of Water.
 One ounce of Flour.
 One ounce of Butter.
 One teaspoonful of chopped Parsley.
 Cayenne Pepper and Salt.
 Cut the head off the eel, skin it from the head down, clean it well, cut it up into pieces two or three inches in length, and put it into a stewpan with half-pint of cold water; when it boils, skim it well, and let it simmer for ten minutes. Mix one ounce of flour into a smooth paste with a little cold water, add a little cayenne pepper and salt, and stir this to the eels; let it boil about five minutes longer to cook the flour. At the 1ast, stir in one ounce of butter and a teaspoonful of chopped parsley, and serve, putting the pieces of fish in the centre of a dish, and pouring the sauce all round them.
  
 Stewed Eels (Brown Sauce).
 Ingredients.
 A pint of good Gravy or Meat Stock.
 One pound Eels.
 One Onion.
 Sweet Herbs.
 Whole Peppers; a little Salt.
 A blade of Mace.
 A dessertspoonful of Mushroom Ketchup.
 One ounce Butter.
 Half-ounce Flour.
 Fry the onion chopped up, with the herbs and the flour in the butter, till a nice brown; then stir in the pint of gravy, the mace and peppers, and a pinch of salt. Cut the eel up into pieces and add it; let it stew slowly till the fish is cooked, about half an hour. Take out the fish, add a spoonful of mushroom ketchup to the sauce, give it a quick boil up, strain it over the fish, and serve very hot.
  
 Stewed Conger.
 Ingredients.
 One pound of Conger.
 Half-pint of Water.
 Cloves, Mace, Whole Pepper.
 Herbs, Thyme, Marjoram, and Bay-leaf.
 Parsley.
 One Onion.
 One ounce of Flour.
 One ounce of Butter.
 One gill of Milk.
 Cut up the fish into convenient pieces, and cook it gently in half-pint of water, with one small onion cut up, a blade of mace, three cloves, a few whole peppers, and a bunch of herbs. When cooked take out the pieces of fish and strain off the liquor; mix one ounce of flour with one ounce of butter, stir it into the liquor over the fire until the flour is cooked, then add one gill of milk, a pinch of salt, and a little chopped parsley. Pour this sauce over the fish and serve.
  
 Scolloped Fish.
 Ingredients.
 Cold cooked Fish of any kind.
 Bread-crumbs.
 Butter.
 Pepper and Salt.
 Fish Liquor.
 Butter a scollop tin, sprinkle on it a layer of bread-crumbs, then a layer of fish broken up into pieces, some pepper, salt, and bits of butter; cover this with more bread-crumbs and bits of butter, pour on a little drop of fish-liquor and bake ten minutes.
  
 Very simple Water Souché.
 Ingredients.
 Plaice, Dabs, or Flounders.
 Water.
 Salt.
 Parsley.
 Take plaice, dabs, or flounders, wash them clean, cut off the fins, and put the fish into a stewpan with just enough cold water to cover them; add a little salt and a good bunch of parsley; boil gently till the fish is cooked. Strain the liquor into a tureen, put in the fish and a teaspoonful of finely chopped parsley. Hand parsley and butter sauce.
  
 Water Souché (another way),
 Ingredients.
 Flounders or Dabs.
 One Onion.
 One small Carrot.
 Parsley.
 Salt.
 One gill of Milk.
 Thoroughly clean the fish, and put it into a saucepan with cold water -enough to cover it; add a little salt, the onion and carrot shredded, and a handful of parsley chopped finely. Boil gently till the fish is cooked, then add as much milk as will turn the water white, about one gill. Serve all together in a soup tureen.
  
 Grilled Fish.
 Mackerel, herring, pilchards, and dried salmon are generally grilled. The gridiron bars must be greased, and the fish peppered before it is put on. When it is done little salt, and, if liked, a little butter is put on. Salmon is sometimes wrapped in greased writing paper to broil. A slice of salmon takes a quarter of an hour to boil.
  
 MEAT.
  
 À la Mode Beef.
 Ingredients.
 One Cow-heel.
 One Ox-cheek.
 Three ounces of Dripping.
 Three Carrots.
 Six Onions.
 One bunch of Herbs.
 Two tablespoonfuls of Flour.
 Pepper and Salt.
 Wash the ox-cheek well, rub some salt over it, and cut it up into neat pieces about one inch square; cut the meat off the bones of the cow-heel into neat pieces.
 Flour the pieces of ox-cheek and fry them in three ounces of dripping in a large saucepan; slice the carrots and onions, and put them with the bunch of herbs into the saucepan; add the pieces of cow-heel and the proper quantity of water, allowing one pint of water to every pound of meat.
 Put two tablespoonfuls of flour into a basin, mix it to a smooth paste with a little cold water; stir the paste smoothly into the saucepan, add pepper and salt to taste. Let the stew boil up and simmer gently for three hours. Stir it often; serve in a large dish or soup-tureen. The bones of the cow-heel may be put in the stock-pot.
  
 To Bake a Joint.
 Weigh the joint and allow fifteen minutes to every pound of meat, or twenty minutes if the joint is solid meat without any bone. To bake a joint you require a double tin which holds hot water, so that the steam from the water prevents the dripping from the meat from burning and making an unpleasant smell. Place the trivet the meat stands on, on the hot water tin, flour the meat and put it on the trivet in the oven.  For the first five minutes keep the oven very hot, then open the ventilator to allow the steam to escape, or the meat will be sodden. Baste the joint and turn it over occasionally; just before serving sprinkle a little salt over the joint. Make the gravy as for roast joint (see page 34).
 To Boil a Joint.
 Put a saucepan full of water on the fire to boil. Weigh your joint and allow fifteen minutes to every pound, unless it is pork, and that requires twenty minutes to every pound to cook it. Put fresh meat into boiling water with a little salt, and draw the saucepan off the fire as soon as the joint is in, so that it may only simmer until it is done.  Salt meat must be put into warm water and brought to the boil, then allowed to simmer until it is done. When the joint is cooked, serve it on a hot dish, with a teacupful of the liquor it was boiled in poured over it. The rest of the liquor may be saved for soup, if it is not too salt, and if no vegetables have been boiled with the meat.
  
 Boiled Pork.
 Wash the joint, then put it into a saucepan and cover it with warm water: let it gradually come to a boil, skim and simmer till tender. Allow twenty minutes to the pound.
  
 Boiled Pig's Head.
 One Pig's Head.
 Take out the brains and throw them away and wash the head thoroughly, carefully removing the veins and splinters of bone, then lay the head in pickle (see Pickle for Meat) for three days, after that time put it on to boil with sufficient water to cover it, when boiling let it simmer for two hours.  Serve with onion sauce.
  
 Brawn.
 Ingredients.
 Half a Pig's Head.
 Forty Peppercorns.
 Two blades of Mace.
 Four Cloves.
 Twelve Allspice.
 A bunch of Herbs.
 Two large Onions.
 Wash the pig’s head in tepid water, take the brains out and throw them away, and cut out all the veins and splinters of bone. Lay the head in pickle (see Pickle for Meat) for three days; after that time put it in a saucepan of cold water to boil, when  boiling let it simmer gently for one hour and a half. When the pig's head is sufficiently boiled take it out of the saucepan and cut all the meat off the bones and into the shape of dice. Put the bones back into the saucepan with the liquor in which the head was boiled, the peppercorns, mace, cloves, allspice, and the bunch of herbs. Peel two onions, cut them in quarters and put them also into the saucepan and let it boil for half an hour; after that time strain the liquor into a basin, and then pour it back again into the saucepan, add the pieces of meat to it and season with pepper and salt, and let it come to a boil.  Rinse a mould or basin with cold water and pour the meat and liquor into it, and stand it aside to cool; when cool turn it out of the basin on to a dish.
  
 Brazilian Stew.
 Ingredients.
 Four pounds of shin or sticking of Beef.
 Two Carrots. Two Turnips.
 Four Onions.
 A bunch of Herbs.
 Pepper and Salt.
 One gill of Vinegar.
 Cut the meat away from the bone and into neat pieces. Wash the carrots and turnips, cut them up with the onions, and put them into a saucepan with the meat, sprinkling a little salt and pepper over them, then add the bunch of herbs. Cover the contents of the saucepan with vinegar, shut the lid down tightly and let it simmer gently for at least three hours. Serve on a hot dish or soup-tureen.
  
 Boiled Rabbit.
 Wash the rabbit well in warm water, clear out all the blood from the head and neck, truss it into a proper shape, put it into boiling water and let it boil gently for one hour; if a small one, forty minutes.
 Serve the rabbit with onion sauce or parsley and butter.
  
 Cornish Pasties.
 Ingredients.
 Half a pound of Buttock Steak or Beef Skirt.
 Half a pound of Potatoes.
 One Onion.
 One pound of Flour.
 Six ounces of Dripping.
 Salt and Pepper.
 One teaspoonful of Baking Powder.
 Cut the meat into small pieces, wash and peel the potatoes and cut them in dice, chop the onion up finely, mix them all together on a plate, with pepper and salt, and two tablespoonfuls of cold water.  Put one pound of flour into a basin, rub the dripping into it, add the baking powder and sufficient water to make it into a stiff paste. Flour a board and put the paste on it; roll it out about a quarter of an inch thick. Cut the pastry into pieces six or seven inches square, and place a little of the meat and potato and onion in the centre of each; fold the pastry over the meat. Place on a baking sheet, and bake from half to three­quarters of an hour
  
 Curried Rabbit.
 Ingredients.
 One Rabbit.
 Quarter of a pound of Fat.
 Two Onions.
 One Apple.
 Two tablespoonfuls of Curry Powder.
 One pint of good Stock.
 One Lemon.
 Half a teaspoonful of Salt.
 Put the fat into a stewpan to melt; peel and chop up the onions,   and drop them into the melted fat, and fry a light brown. Wash and dry the rabbit, and cut it in pieces of an equal size. When brown, strain the onions, and put the fat back into the stewpan, and put the pieces of rabbit in to fry for ten minutes; then add the curry powder and salt, and stir well over the fire for five minutes. After that time put in the fried onions, the chopped apple, and the stock, and let the whole simmer for two hours, then stir in the lemon juice. When done, arrange the rabbit neatly, and pour the sauce round it. Serve with boiled rice.
  
 Giblet Pie.
 Ingredients.
 Two sets of Giblets.
  Half a pound of Steak.
 Three-quarters of a pound of Flour.
 Eight ounces of Fat.
 Seasoning.
 Prepare and thoroughly clean giblets; put them into a stewpan well covered with cold water; bring them to the boil. Well skim, then add the salt, and simmer for four hours. Cut the giblets into regular sized pieces, and arrange them in a pie-dish with the meat cut as for a steak-pie. Pour in the stock from the giblets, and well season. Put the flour into a basin with the salt, and rub in the fat; mix into a paste wilh cold water. Put the paste on a floured board, roll out rather larger than the dish: cut a strip off, and line the edge of the dish, then lay on the paste for the top. Decorate and bake two hours.
  
 Haricot Mutton.
 Ingredients.
 Two pounds of scrag end of neck of Mutton.
 Two Onions.
 Two Carrots.
 Two Turnips.
 One ounce of Dripping.
 One ounce of Flour.
 Pepper and Salt.
 Cut the mutton in pieces, and fry it brown on both sides in one ounce of dripping. Take out the pieces of meat and stir in the flour, allowing it to brown in the dripping; stir in one pint and a half of water or stock, and put back the meat. Cut the carrots, onions, and turnips into dice; add these vegetables to the saucepan, season with pepper and salt to taste; skim well. Move the saucepan to the side of the fire to simmer gently for two hours. For serving, arrange the meat in a circle, the vegetables in the centre, and the gravy over the meat.
  
 Irish Stew.
 Ingredients.
 Two pounds of Potatoes.
 One pound of scrag end of Mutton.
 Half pound of Onions.
 Pepper and Salt.
 Cut the meat into neat pieces, removing the fat, and put it into a saucepan with cold water enough to cover it, and half a teaspoonful of salt. Let it come to the boil, then skim it very thoroughly, and let it cook gently for about an hour. Wash and peel the potatoes, cut them in half, skin the onions and cut them in slices; when the meat has cooked for about an hour add these vegetables, with a sprinkle of pepper and salt, and let all cook slowly together for another hour with the lid on.  Irish stew can be made with cold meat and cooked or uncooked onions and potatoes. If the vegetables are uncooked they must be cooked before the meat is added, as the meat, being already cooked, must on no account be allowed to boil again, but must only get thoroughly hot through, on the top of the vegetables.
  
 Liver and Bacon.
 Ingredients.
 Two pounds of Calf’s or Sheep’s Liver.
 One pound of Bacon.
 Five dessertspoonfuls of Flour.
 Pepper and Salt.
 One small Onion.
 Cut the bacon in thin slices, take off the rind and place thc slices in a frying-pan.  Wash the liver and dry it: cut it in slices of about one-third of an inch in thickness.
 Put the flour with some pepper and salt on to a plate, dip each piece of liver into it.            
 Fry the bacon first, turning it once, put it on a hot dish and put the pieces of liver in the pan, a few at  a time, as they must not be on the top of each other. Fry the liver for a quarter of an hour, cut a slice to see if it be sufficiently cooked; if it is not done the inside will look red. When the liver is all cooked, put it on the same dish with the bacon; stir the flour into the frying-pan when the flour is brown, add the stock, slir till it boils and thickens pour this sauce over the liver in the centre of the dish.
 lf a fried onion is liked, it should be cooked after the liver is done and before the gravy is boiled. Serve it on the top of the liver.
  
 Pickle for Meat.
 Ingredients.
 One pound of Salt.
 Six ounces of brown Sugar.
 Three quarters of an ounce of Saltpetre.
 One gallon of Water.
 Put all these ingredients into a large saucepan and let it boil for five minutes, skimming it all the while, then strain it into a large basin, and when it is cold the meat can be put in it and should be kept in it nine days.
  
 Pork Pie.
 Ingredients.
 Quarter of a pound of Lard.
 One pound of Pork.
 Seasoning.
 One pound of flour.
 One Egg.
 Put the lard and a gill of cold water into a saucepan, and let boil. Cut the pork into small square pieces. Put the flour into a basin, and when the lard and water are quite boiling pour them into the middle of the      flour and mix well together with a spoon, and when it is cool knead it with the hands, and then turn it out on a floured board; cut off a quarter of the paste and shape the rest into shape of a basin; and cut it even round the top. Dip the pieces of pork into cold water, and season them well with pepper and salt. Put them into the mould of paste, then put the other piece of paste over the top of it, pressing the two edges together. Break the egg into two cups, dividing the yolk from the white, put a little of the white on the edge of the mould. Cut the leaves out of the remaining paste, dip them in the white of egg and stick them on top of the pie, then wet the pie all over with the yolk of egg and put it in the oven to bake for two hours.
  
 Rabbit: Pie.
 Ingredients.
 One Rabbit.
 Half a pound of Bacon or Salt Pork.
 Half a pound of Beefsteak.
 Salt and Pepper.
 One teaspoonful of chopped Parsley.
 Three-quarters of a pound of Flour.
 Half a pound of clarified Dripping
 Make the paste as for meat pie (see page 39). Wash the rabbit well in cold water, wipe it dry, and cut it up into neat pieces of an equal size. Cut the pork and beefsteak into slices. Arrange the rabbit, bacon, and beef in a pie-dish, and sprinkle over them the chopped parsley, pepper, salt, and a little cold water or stock. Cover with the paste, and bake in a hot oven for two hours till it is a pale brown.
  
 Ragout of Mutton.
 Ingredients.
 Two pounds of scrag of Mutton.
 Two ounces of clarified Fat.
 Two tablespoonfuls of Flour.
 One saltspoonful of Pepper.
 Half a teaspoonful of Sugar.
 One teaspoonful of Salt.
 Bouquet of Herbs.
 One Onion.
 Take the mutton and cut it into pieces about two inches square; put the fat into a saucepan, and when melted add the flour; tir with a wooden spoon till it forms a brownish roux, then add the meat and stir for twenty minutes; add a little water, but not enough to cover the meat, and add the salt, pepper, sugar, and herbs. Stir it till it boils, and let it simmer for an hour. Having previously peeled the turnip and onion, and scraped the carrots, cut them up into small pieces of an inch square, put some fat in the frying-pan, and fry till brown, then add them to the meat. When ready to serve take out the meat and vegetables, squeeze the bouquet, which throw away, skim off the fat, and add a little broth or water. Dish it up by placing the pieces of meat in a circle, and the vegetables in the centre; pour the sauce over, and serve very hot (if not it is spoiled). A few fresh vegetables, cut in small pieces, can be boiled separately in water and served on the top of the Ragout if liked.
  
 Ragout of Rabbit.
 Ingredients.
 One Rabbit.
 Half a pound of Bacon.
 One Carrot.
 One Onion.
 One ounce of Flour.
 Wash and clean the rabbit, cut it up into joints, and dry the pieces in a cloth. Cut the bacon in slices, and fry it in a stewpan; when the bacon is done fry the rabbit brown. Take the rabbit up on to a plate, and stir the flour into the fat, when it is brown put in one quart of water, with the carrot and onion cut in quarters; pepper and salt to taste. Boil gently an hour and a halft. Serve the rabbit with the bacon round, and the gravy poured over it.
  
 Roast Joint.
 To roast a joint, have a well-made-up clear fire. Weigh your joint, and allow a quarter of an hour to each pound of meat, and one quarter of an hour over; white meats, such as veal or pork, take a little longer. Put the meat close to the fire for the first five minutes, to close up the pores and keep the gravy in, then draw it further away. Baste it often, and see that it does not burn. For the last quarter of an hour put the joint closer again to the fire, to brown the outside. When the meat is cooked, take it up on a hot dish, pour all the dripping from the pan into a basin for future use when cold. Pour about one gill of stock or hot water into the dripping-pan, scraping the brown particles off which adhere to the pan and which colour the gravy, pouring this round the joint, not over it, as that would sodden the meat. When the joint is cut, the juices will run out, and added to the stock already in the dish will make a good gravy.