On Cottage Economy and Cookery. 85 



purchased, may commonly be got for 2s. or 2s. &d. ; or, if only a 

 portion be taken, at 2^jl. to 3f/. the pound. The better way is, 

 therefore, for two or three families to join; but as that can only 

 rarely be done, then buy only so much as will serve a couple of 

 days for a man, his wife, and two children under ten years of 

 age (^for tchich number in family these instructions are in- 

 tended), and dress it as follows : — 



Cut off the meat into slices, break the bone into small pieces, 

 and put the whole into a saucepan, covered with a quart of water, 

 until it boils. Then skim off the grease (but do not throw it 

 away, as it will afterwards serve for frying), and add 2 quarts of 

 water, 2 large onions, carrots, and turnips, cut into small squares, 

 and a fev/ grains of whole pepper, with sufficient salt for season 

 ing. Put the saucepan then on one side of the fire, to simmer 

 gently until the meat is tender ; which, although it will take from 

 lour to five hours, yet does not require any attendance. The 

 half of it may be left to be warmed up the following day; and the 

 bones should be again stewed down in a small quantity of water, 

 to add to the soup. If this be done in that common kitchen 

 utensil the iron digester (which no cottager should be without), 

 a great deal of fatty substance will be extracted even from these 

 bare bones, and made, with a little more vegetables, into tolerably 

 good broth. The whole cost for the two days, even supposing 

 the vegetables to be purchased, will be — 



Meat, say 4 lbs., at 2i<i. per lb. . . 10 

 Vegetables, pepper, and salt .... 4 



1 2 



Indeed, if the cottager has a garden, and if the meat can be got, 

 as frequently is the case, at a less price, these substantial meals 

 may each be had for 3d. or 4c/. ; and it may be observed, that in 

 all those large towns where there are regular butchers, the trim- 

 mings of mutton — that is to say, the small bones and pieces cut 

 from the neck, breast, loin, and different joints — can generally be 

 had at a very cheap rate : nor ought they to be despised, for the 

 meat is of the best, and a stev/ made from such trimmings is just 

 as good as if it were cut from the prime parts of the carcass. 



A bullock's heart weighs from 5 to 7 lbs. The price in 

 London is never more than l^". 6:/., and it may frequently be got 

 for a shilling; but, say that it weighs 6 lbs., and costs \s. 3d. 

 The meat is very solid, and the flavour so much relished, that 

 many persons in good circumstances prefer it to calves' heart, 

 which is often served at gentlemen's tables. Nor does it require 

 much knowledge of cookery in the dressing, which is done as 

 follows : — Wash it well, and dry it thoroughly ; then prepare the 



