METHODS OF PREPARING FOOD. 367 



and meat together in a mortar; season to taste ; cook either with 

 veal or chicken-broth, in a tin put in a warm oven or poach like an 

 egg. Serve on mashed potato. 



Potato-Surprise Scoop out the inside of a sound potato, 

 leaving the skin attached to one side of the hole, as a lid. Mince 

 up tine the lean of a juicy mutton-chop, with a little salt and pepper, 

 put it in the potato, pin down the lid, and bake or roast. Before 

 serving (in the skin) add a little hot gravy if the mince seems too 

 dry. 



Stewed Eels Wash and skin an eel, cut it in pieces two 

 inches long, pepper and salt them and lay in a stewpan; pour on 

 them half a pint of strong stock and half a glass of port wine; stew 

 gently for half an hour; lift the pieces carefully into a very hot dish 

 and place by the fire ; strain the gravy and have ready two table- 

 spoonfuls of cream mixed with sufficient flour to thicken it; stir 

 this into the gravy, boil for two minutes and then add a little Cay- 

 enne. Pour over the eels and serve. The addition of a little lemon- 

 juice is gratifying to some palates. 



Fried Flounders Skin them, wash and wipe them dry, 

 dip them in beaten egg, then strew over with bread crumbs. Have 

 ready a pan of fine olive oil and be sure it boils before you put in 

 the flounders ; fry a light brown and then turn over once ; lay them 

 on napkins for the oil to drain off; serve with plain, melted butter. 



Broiled Flounders Skin them, wash and wipe dry; broil 

 on a gridiron over a clear fire ; a very little butter may be smeared 

 over the surface to prevent it catching too quickly ; serve with 

 melted butter. 



Stewed Oysters Half a pint of oysters, half an ounce of 

 butter, flour, one-third of a pint of cream and salt to taste. Scald 

 the oysters in their own liquor, take them out and strain the liquor. 

 Put the butter into a stewpan, dredge in sufficient flour to dry it up, 

 add the oyster liquor and stir it with a wooden spoon over a sharp 

 fire. When it boils, add the cream, oysters and seasoning and 

 simmer for one or two minutes, but not longer, or the oysters will 

 harden. Serve on a hot dish, with toasted bread. A quarter of a 

 pint of oysters, the other ingredients being in proportion, make a 

 dish large enough for one person. 



Suet and Milk 1. Put a tablespoonful of shredded beef- 

 suet into half a pint of fresh milk; warm it sufficiently to com- 

 pletely melt the suet, skim it, then pour it into a warm glass or cup 

 and drink before it cools. This recipe will be found valuable in 

 cases where fat is essential, for weakly children, neuralgic patients, 

 and also in falling off of the hair. 



2. Chop an ounce of suet very fine, tie it loosely in a muslin 

 bag and boil it slowly in a quart of new milk; sweeten with white 

 sugar. 



Suet and Barley-water Chop an ounce of suet very 

 fine, tie it loosely in a muslin bag; place this in a pint of thin 



