Cookery for every household

Salt. Pepper. Some stock or gravy. A pinch of nutmeg. A pinch of mace. Thoroughly cleanse the paunch, washing it first in cold water, then plunge it into hot water and scrape it on both sides. Cut it so as to form two or three small bags in which to cook the haggis, sewing up any holes and openings with a needle and strong cotton. Allow the bags to remain in cold water until wanted. To Make the Mixture. — Take the heart, liver, and if possible the tongue of a sheep, wash them well in salt and water, and then boil them slowly for If hours. Meanwhile, chop the suet, scald and chop the onions, and toast or bake the oatmeal until a golden brown. When the meat is ready, drain and dry it, and mince it finely, removing any parts that are uneatable. Mix the minced meat with the other ingredients, and season rather highly with pepper, salt, and a little spice. Moisten with stock or some of the liquor in which the meat was cooked. Then drain and dry the bags, fill them three-parts full with the mixture, and sew them up. Prick the skins here and there with a needle, plunge the haggis into a saucepan of boiling water with a plate at the foot, and allow them to boil slowly at least 2 hours, pricking them occasionally to prevent them bursting. After cooking, a haggis wall keep for several days, being re-boiled for a short time when wanted. It must be served very hot on a folded serviette. A small hole is cut in the skin, and the mince taken out with a spoon. It is often served as an entree. No sauce or gravy is required. Note. — The liver, heart, and tongue of a lamb will make a more delicate haggis than those of the sheep. VEAL 939. Loin of Veal, Roasted 4 to 5 lbs. loin of veal. Some slices of fat bacon or a little lard. 1 cupful boiling water. f table-sp. cornflour. I cupful stock. Seasoning. Wipe the meat, trim it neatly, and if necessary bind it round with a piece of tape. Mix 1 tablespoonful of salt and 1 tea-spoonful of pepper together and rub them into the meat. Then place the meat on a roasting tin and cover the top of it with thin slices of fat bacon, or with a coating of lard. Roast in a hot oven for 10 minutes, then baste and pour the boiling water into the tin. Continue the roasting, basting frequently until the meat is ready (see Rules for Roasting, p. 207). When sufficiently cooked, lift the meat on to a hot dish, remove any binding tape, and keep the meat warm. Pour away the fat from the roasting tin, add the cornflour, and mix it into the browning. Add the stock and stir until boiling. Season to taste, and strain some of it round the meat and the rest into a sauce boat. A few rolls of bacon should be put round as a garnish. Mashed potatoes and spinach d, la creme are nice accompaniments to this dish. Time to cook, 2 to 1\ hours. Sufficient for 7 or S persons. Probable cost, 4s. to 4s. 6d. 940. Breast of Veal, Stuffed and Roasted 3 to 4 lbs. breast of veal. I Rolls of bacon. Veal stuffing. | Tomato or brown sauce.