88 On Cottage Economy and Cookery. 



finely chopped suet. It will take nearly two hours boiling; and, 

 if the paste be thick, will not require bread. On the second, cut 

 the liver and lights into slices, and fry them with half a pound of 

 bacon ; at the same lime boihng half a stone of potatoes, and only 

 using the one-half of the whole quantity. On the next day, dress 

 the remainder in the same manner, only slicing the potatoes also 

 into the pan along Avith an onion, and fry them with lard or 

 dripping. On the fourth, stevv" the head in a couple of quarts of 

 water ; and when nearly done, add half a pound of rice with an 

 onion and seasoning, and let it simmer gently until the rice ab- 

 sorbs the whole of the broth. 



These substantial and truly savoury meals may be eaten with 

 potatoes only, as bread is not necessary ; and the cost of the 

 whole will be as follows : — 



2 6 



or 7jf/. for each, if the potatoes be purchased by the bushel in 

 the country. A few vegetables, such as carrots, turnips, and 

 celery, cut small, may be previously boiled in the iron pot, and 

 when done added to the stew. 



On the subject of stewing meat the following hint may be 

 advantageously adopted by many cooks who consider themselves 

 mistresses of their art ; it is this : — Take a piece of boiling beef 

 with some fat to it, and a little seasoning; but without water, 

 gravy, or liquid of any sort. Put it into an earthen jug closely 

 covered, and place that within a large iron or tin pot nearly filled 

 with cold water, then lay it so near the fire as to keep up a gentle 

 simmer, without letting it boil. It will require several hours, 

 according to the weight of the meat, which should be stewed 

 until quite tender ; it loses nothing, and will yield a large cpantity 

 of the richest gravy. It is decidedly the best mode of dressing 

 that universal French dish — " bwuf bouilli'' — and the cottager's 

 wife can bring it to her table in as great perfection as any cook 

 to a nobleman : adding to it, if she pleases, some carrots and 

 other vegetables, to form a family dish. 



Of plain roasting and boiling nothing need be said, as every 

 married woman must be supposed to understand those common 

 m^odes of cookery ; but there is, perhaps, no dish which in the 



