Chambers's cookery for young housewives

Wash the pluck and dry it. Stuff the heart in the opening at the top with a stuffing made of the above ingredients, and sew it up. Then roast it for from half an hour to three-quarters of an hour according to the size. Parboil the lights and half the liver ; mince them finely, and stew them for half an hour in a little of the liquor in which they were boiled, with a chopped onion, pepper, salt, ketchup, and a little flour. Cut the remainder of the liver in slices, toss them in flour, and fry them with the slices of bacon. Place the heart in the centre of a hot dish, with the hash round it, and a slice of liver, and one of bacon alternately on the hash all round. Another way. — Parboil, and then mince the heart and lights with seasonings as above. Stew for half an hour with a little of the liquor in which the heart and lights were boiled. Cut the liver in slices, toss them in flour, and fry them with the slices of bacon. Pour the hash into a deep, hot dish, and garnish on the top with the liver and bacon. To make collops, take a slice of lean beef (steak from the round is best), remove all fat and skin, and mince finely. Put the butter into a stew-pan, and, when it is melted, add the collops and the onion sliced. Beat well with a spoon or beater until the collops are separated ; then add the bread crumbs, water, ketchup, pepper, and salt. Cover closely, and allow all to simmer gently for one hour, stirring occasionally. Pour on to a hot dish, and garnish with toasted sippets. MINCED COLLOPS. 1 lb. beef collops. 1 small onion. Pepper. Salt. Toasted sippets. 1 oz. butter. 1 table-spoonful ketchup. 3 table-spoonfuls water. 1 table-spoonful bread crumbs. G2 POTATO SOUr — OATMEAL PORRIDGE — SAUCES. rOTATO SOUP. 6 potatoes. 3 leeks or onions. 1 carrot. Pepper. Roast meat bones or 2 oz. dripping. 3 pints cold water. Salt. Take any bones of cold roast meat, a marrow-bone, or, failing these, a piece of dripping, put them into a saucepan with the cold water, and let them boil for one hour. Have ready the potatoes and leeks or onions parboiled and thinly sliced, and the carrot grated. Strain the stock from the bones on to these. Return to the saucepan, season with pepper and salt, and boil for one hour. Stir and skim occasionally. Break the vegetables by the side of the pan so that the soup may be thick and pulpy. Serve hot. The best oatmeal for porridge is that which is of medium coarseness in the grains or particles. Put a saucepan on the fire with water proportionate to the quantity of porridge required. Salt it to taste. When the water boils, begin sprinkling in the oatmeal with one hand, while you stir with a stick with the other. Endeavour to calculate what quantity of meal will be necessary to produce the desired thickness, and sprinkle it in as quickly as possible, so as to let it all boil equally. A common error is to continue putting in meal to the last. After all the meal is in, continue boiling and stirring for about ten minutes, taking care that no knots or lumps are formed. When sufficiently boiled, pour the porridge into dishes. This is genuine Scotch porridge, which is eaten when partially cool, with sweet milk. Take the stems from the mushrooms (medium-sized ones are best for this sauce), and peel them. Break them in OATMEAL PORRIDGE. SAUCES. MUSHROOM SAUCE. 24 mushrooms. 2 oz. butter.