86 On Cottage Economy and Cookery. 



seasoning, made with crumbs of bread, thyme and parsley, or any 

 sweet herbs, and an onion chopped fine, with a little suet, and 

 some pepper and salt — all mixed together and put into the 

 heart ; the opening of which is to be sewn up, so as to prevent 

 the stuffing from getting out. Peel a good quantity of potatoes 

 and onions, which place in a large deep dish, with the heart over 

 them upon a trivet, and send it to the baker's. A bit of lard 

 should also be sent with it, with which it should be occasionally 

 rubbed, in order to prevent the sldn from becoming too hard. 

 Or, if you have a Dutch-oven and a good fire, it may be roasted, 

 and the charge of baking saved. The cost will be as follows : — 



s. d. 

 Heart .... 1 3 



Herbs, suet and lard . 3 



Potatoes . . . OH 



Baking . . . U 



1 9 

 Which is much more than can be afforded for one day's con- 

 sumption ; but, as there are no bones, and the meat, as ah'eady 

 said, is very solid, it will last full three days, or even four, if used 

 with economy. On the first it will, of course, be eaten without 

 bread ; and on the following days a portion may be either warmed 

 up in a saucepan with a little water and a spoonful of vinegar, or 

 cut into slices and fried with onions. 



The midcalf is also a solid and very nutritious part, wdiicli 

 may be got for a mere trifle, and Vvill last for two or three days 

 if dressed in the following manner : — Put a layer of potatoes 

 which have been partially boiled, at the bottom of a deep earthen 

 jar ; cut a portion into slices with a little bacon, placing them in 

 regular order upon the potatoes, together with sliced onions and 

 pot-herbs; then another layer of potatoes and midcalf alternately, 

 until the whole is cut up : fill the jar (which should be very deep) 

 with potatoes nearly to the top, and fill it quite up with water ; 

 cover it close up, and either stew it gently by the fire, or put it 

 into the oven for some hours, until the meat is tender. 



A pound of any fat meat, cut into square pieces, without bacon, 

 and dressed in the same manner, will also make an excellent 

 stew in much less time — say a couple of hours — and equally 

 without attendance. 



There is, however, no part of the bullock which produces more 

 nutritive food than the head ; for the one-half, or what is usually 

 called the " ox cheek,'' will make delicious stews, with soup for 

 at least three or four days' consumption. The price of this in 

 the winter season is, however, generally 2s., which is a startling 

 sum for a labourer, but in summer it can always be procured for 



