| One pound of meal | 2 |
| Quarter of a pound of sausage meat | 1 |
| 3 |
Prepare the meal as above (which must be very thick) without the cheese; place it in baking tins; place a thin layer of sausage meat or black pudding upon it, and cover it with more of the meal; bake it for twenty minutes and serve.
This is an excellent and cheap dish, and fit for the tables of the wealthy if a strong gravy is poured over it when served.
No. 15.—Savoury Hominy.
| Two quarts or four pounds of Indian corn | 8 | |
| Quarter of a pound of dripping | 1 | |
| Two onions | } | 0½ |
| Three ounces of salt | ||
| 9½ |
Take two quarts of Indian corn and soak it for twenty-four hours in water, put it into a pot containing two gallons of boiling water and simmer for five hours; draw off the water, if any, add a quarter of a pound of dripping, two onions, sliced thin, three ounces of salt, put it on the fire for twenty minutes, keep stirring it all the time, so that it does not burn, and serve. This will produce two gallons of excellent food. The purée made from the whole corn, as above, is much sweeter and more wholesome than that made from the ground meal. The great mistake at present in the use of Indian meal is, that it is not cooked enough, it being used similar to flour; it should, on the contrary, be well mixed with boiling water and allowed to simmer for never less than two hours; it then loses its raw taste and increases in quantity.
No. 16.—St. Patrick’s Soup.
| One pound of meat at 4d. | 4 | |
| Two ounces of dripping | 0½ | |
| Vegetables | 1 | |
| Salt, sugar | ||
| Flour | 1 | |
| Spice | } | 0½ |
| Dillisk[46] | ||
| 7 |
Take one pound of meat without bones, and cut into small pieces, put into a stew-pan two ounces of dripping, one ounce of leeks, one ounce of celery, one ounce of carrots, two ounces of turnips, and fry for ten minutes; then add the meat with two ounces of salt, half ounce of sugar, and fry until a thick glaze is produced; then add one quart of cold water and half a pound of flour; then add two ounces of dillisk, well washed and chopped fine; a little mixed spice and pepper. Boil three-quarters of an hour, and serve.
No. 17.—Cheap Oyster Porridge.