195. Ragout of Haslet.—Wash the lights, cut them in two inch pieces, put them into a sauce-pan with one ounce each of butter, salt pork sliced, onion chopped, one dessertspoonful of salt, and half a saltspoonful of black pepper; two bay leaves, two sprigs of parsley and one of thyme, tied in a bouquet, one ounce of flour, one gill of vinegar, half a pint of cold gravy or cold water, and six potatoes peeled and cut in dice; stew all these ingredients gently together for two hours, and serve as you would a stew, with a tablespoonful of chopped parsley sprinkled over the top.
196. Cock-a-leeky.—Pluck, singe, and draw a cheap fowl, as directed in receipt No. ——; break the breast bone down with a rolling-pin, tie the fowl in a plump shape, put it into a sauce-pan with four quarts of cold water, one pound of rice, first washed in cold water, a tablespoonful of salt, half a saltspoonful of pepper, and a bunch of leeks weighing about a pound, cut in two-inch pieces. Boil all gently for three hours, stirring occasionally to prevent the rice burning; serve the fowl on one dish with a tablespoonful of parsley chopped and sprinkled over it, and the rice and broth in a soup tureen or deep dish.
197. Italian Cheese.—Chop a pig's pluck, and two pounds of scraps or trimmings of fresh pork, season this forcemeat to taste with the spice salt of mixed spices and sweet herbs named in Chapter first; put it into an earthen jar with a lid, seal the lid with a paste made of flour and water, and oiled upon the surface to prevent cracking; put the jar in a moderate oven, and bake the cheese three hours, slowly. This dish is eaten cold with bread, in place of butter, and makes a hearty meal.
198. Gammon Dumpling.—Make a plain paste of two pounds of flour, one dessertspoonful of salt, half a pound of finely chopped suet or scraps, and sufficient cold water to mix it to a stiff dough; roll this out about half an inch thick, spread over it about two pounds of any cheap cut of bacon or ham, finely chopped, roll up the dumpling as you would a roly-poly pudding, tie it tightly in a clean cloth, and boil it in boiling water, or boiling pot-liquor, for about three hours. Serve it hot, with plain boiled potatoes.
199. Toad-in-the-Hole.—Cut two pounds of the cheapest parts of any good meat into small pieces, roll them in flour, pepper, and salt, and fry them brown in two ounces of drippings; meantime prepare a batter as follows; mix one pound of flour, one heaping teaspoonful of salt, half a nutmeg grated, and two eggs, stirred in without beating; gradually add three pints of skim-milk, making a smooth batter; add the meat and its gravy to this batter, put it in a greased baking dish, and bake it slowly about two hours. Serve it with plain boiled potatoes.
200. Bacon Roly-Poly.—Boil a pound and a half of bacon for half an hour; then slice it thin; peel and slice six apples and the same number of onions; make a stiff dough of two pounds of flour, a teaspoonful of salt, and cold water; roll it out half an inch thick; lay the bacon, apples, and onion all over it, roll it up, tie it tightly in a clean cloth, and boil it about two hours, in plenty of boiling water. Serve it with boiled potatoes, or boiled cabbage.
201. Baked Ox-heart.—Clean the heart thoroughly; stuff it with the following forcemeat; one ounce of onion chopped fine, a tablespoonful of chopped parsley, a saltspoonful of powdered sage or thyme, a teaspoonful of salt, half a small loaf of bread, and enough warm water to moisten the bread; mix, stuff the heart with it, and bake it an hour in a good hot oven, basting it occasionally with the liquor that flows from it, and when half done seasoning it well with salt and pepper. Serve hot with plain boiled potatoes, or with potatoes peeled, and baked in the pan with the heart.
202. Tripe and Onions.—Cut two pounds of tripe in pieces two inches square; peel and slice six large onions and ten potatoes; slice a quarter of a pound of salt pork or bacon; put the bacon in the bottom of a pot, with the tripe and vegetables in layers on it, seasoning with a tablespoonful of salt, a saltspoonful of pepper, and the same of powdered herbs; mix a pound of flour gradually with a quart and a half of cold water, pour it over the tripe and vegetables, and boil it gently for two hours. Serve hot with bread.
203. Peas and Bacon.—Cut a quarter of a pound of fat bacon in small bits, and fry it brown with two ounces of onions sliced; then add four ounces of split peas, one tablespoonful of salt, one saltspoonful of pepper, one teaspoonful of sugar, and four quarts of cold water; boil it until the peas are reduced to a pulp, which will be about three hours; then stir in sufficient oatmeal to thicken it, and boil slowly twenty minutes, stirring it occasionally; serve hot; or when cold, slice and fry it brown.
204. Pot-au-feu.—Put into four quarts of cold water one pound of cheap lean meat, and one pound of liver whole, some bones, cut into bits, two tablespoonfuls of salt, one teaspoonful of pepper, four leeks cut in pieces, and the following vegetables whole; four carrots, four turnips, and four onions, each stuck with two cloves; boil all gently for three hours, skimming occasionally, and adding two tablespoonfuls of cold water about every half hour; take up the meat and the liver on a platter, arrange the vegetables neatly around them, and serve the broth in a tureen, with plenty of bread.