690 nOU' TO MAKE THE FARM PAY. 



MiMCED Fowl. — Take the remains of a roast fowl, and cut oflF aii 

 the white meat, whicli mince finelj', Avithoiit an}' skin or bone ; but 

 put the bone, skin and et ceteras into a stewpaii, with an onion, a 

 l)lade of sage, and a handful of sweet herbs tied up ; add nearly a 

 pint of water ; let it stew for an hour, and then strain and pour off 

 tlie gravy, putting in a teaspoonful of sauce. Take two hard- 

 l>oilcd co'gs and chop them small ; mix them with the fowl; add 

 salt, pepper, and sage, according to taste ; put in the gravy ; also 

 half a le^^spoonfal of finely-minced lemon peel, one-table spoonful 

 of flour, made into a smooth paste with a little cold water, and let 

 the whole just boil. To every twelve pounds of meat take three 

 tablespoontiils of salt not much heaped, three tablespoonfuls black 

 pepper, eight tablespoonfuls of sage, and a teaspoon half fall of red 

 pepper. 



To Make S.\usages. — Thirty pounds of chopped meat ; salt, eight 

 ounces ; pepper, two and a half ounces ; two teacups of sage, and 

 one and three quarter cups of sweet mai'joram. Pass the two last 

 through a fine sieve. Thyme and summer savory may be substi- 

 tuted for the latter. 



Preserving Sausage Meat. — Pack the meat in a jar until 

 nearly full, then fill the jar up with melted lard ; cover with a 

 linen cloth, then tie a brown paper over the top. 



To Make a Pot-Pie. — Make your sponge as 3'ou would for 

 biscuit, only shorter; when 3'OU do it up let it get just liglit, put- 

 ting into the batter a little saleratus and salt ; when light take it 

 on to the board, and cut it in pieces like biscuit, only let them lie 

 and rise without kneading them at all. When the meat is tender 

 there should be enough water to come just over the meat. Season 

 it well with salt and pepper, and dissolve flour in cold water, and 

 stir in enough to thicken it well. If the meat is very lean fry it 

 in butter, and when boiling hot lay the crust in over the surface 

 and shut it up close, and not allow it to be opened again in half 

 an hour, when it will be ready for the table, and as light and nice 

 as sponge. 



Oyster O.melets. — Allow for every six large oysters or twelve 

 Rmall ones, one egg. Remove the hard part, and mince the remain- 

 der of the oyster very fine ; take the yolk of eight and the whites 

 of four eggs, beat them until very light, then mix in the oysters, 

 with a little pepper, and beat all up, thoroughly ; put in the frying- 

 pan a gill of butter, and move it about until "it melts ; when the 

 butter boils in the pan .skim it and turn in the omelets, stir it un 

 til it begins to stiften, fry it a light brown, lift the edge carefully 

 and slip a round-pointed knife under; do not let it be overdone, 

 but as soon as the underside is a light brown turn it on to a very 

 hot plate ; never fold this omelet over, it will make it heavy. If 

 you want to brown it highly you can hold a red-hot shovel over it* 



Eggs And Potatoes — Remove the skins from some boiled Irish 



