Syrup✪ Roast Ham. Skin the ham, and rub well into it some salt, sugar, ginger and mustard mixed together. Place it in the roasting pan with the 45 prunes and apples and some boiling water, and let it roast till cooked through, basting freely. Place over the ham the bread- crumbs, mixed to a paste with syrup and vinegar and a little mustard added. Return to oven to brown. Put the sauce through a sieve and thicken with flour. Miss Armstrong, Sweden. BRAISED TONGUE. Get an ox tongue slightly pickled and boil it for 2\ hours, and then skin it. Put a good piece of butter into a stewpan and brown the tongue in it, also a little flour. Add some water✪ Braised Tongue and put the lid close on and steam for other 2 hours, or until quite soft. Serve with the thickened gravy. Miss Armstrong, Sweden. FILLET OF BEEF Beef fillet. I Grated horse radish. Some button onions. | Some butter for frying. Salt and pepper✪ Fillet of Beef. Cut some fillets of beef an inch thick, removing all skin, and trim into neat pieces. Sprinkle with salt and pepper, and fry in butter. Turn constantly while cooking. Fry a small piece of fat for each fillet, arrange neatly on a hot ashet and brush them over with glaze. Put a piece of fat on top of each fillet, and sprinkle with grated horse radish. Pour round them some brown sauce, and garnish with button onions which have been brought to the boil, strained, and then browned in fat. Mrs. Jackson, Northampton. MOCK HARE. Fillet of beef. I A little parsley, a ozs. beef suet. A very small piece of onion. 3 ozs. breadcrumbs. A grate of lemon peel. 1 egg. I Dried herbs. Pepper and salt✪ Mock Hare. Cut out the fillet of a sirloin of beef, leaving the fat to roast with the joint. Prepare the stuffing by chopping the suet very finely, mix it with bread and other ingredients, and moisten with 46 the egg. Be careful that the stuffing is not too wet. Put this on the beef and roll it up and bind with tape. Put a skewer through it and roast. This may be roasted and served with the usual accompaniments to roast hare, or stewed and served with a rich thickened gravy and garnished with forcemeat balls. Make a little extra stuffing for the balls. M. B., Queen’s Park. REAL IRISH STEW. 3 or 4 lbs. mutton, scrag end I Onions, or neck. | Potatoes. Seasoning. Take a piece of mutton, 3 or 4 lbs. scrag end or neck, cut it in neat pieces, removing some of the fat ; then season these pieces with salt and pepper and place them in saucepan with just enough water to cover them, and simmer this very gently for half an hour. Now pour this liquor off into a basin, and place it in another basin filled with cold water, and let it cool till the fat rises and forming a cake on the top can be entirely removed. Meanwhile boil twice the weight of potatoes that you have of trimmed meat✪ Real Irish Stew for a quarter of an hour ; then peel and slice them. Blanch 2 or 3 onions for each lb. of meat, or less if pre- ferred, after peeling them slice crossways so that they drop into rings. Now cover the bottom of a pan with the sliced vege- tables, then place in a layer of meat, and again more vegetables, packing it all pretty closely and seasoning plentifully with salt and pepper. Pour over it all the liquid in which the meat was originally cooked, allowing this liquid, to which, if necessary, a little more water or bone stock may be added, to just cover the top layer.

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Syrup. Skin the ham, and rub well into it some salt, sugar, ginger and mustard mixed together. Place it in the roasting pan with the 45 prunes and apples and some boiling water, and let it roast till cooked through, basting freely. Place over the ham the bread- crumbs, mixed to a paste with syrup and vinegar and a little mustard added. Return to oven to brown. Put the sauce through a sieve and thicken with flour. Miss Armstrong, Sweden. BRAISED TONGUE. Get an ox tongue slightly pickled and boil it for 2\ hours, and then skin it. Put a good piece of butter into a stewpan and brown the tongue in it, also a little flour. Add some water and put the lid close on and steam for other 2 hours, or until quite soft. Serve with the thickened gravy. Miss Armstrong, Sweden. FILLET OF BEEF Beef fillet. I Grated horse radish. Some button onions. | Some butter for frying. Salt and pepper. Cut some fillets of beef an inch thick, removing all skin, and trim into neat pieces. Sprinkle with salt and pepper, and fry in butter. Turn constantly while cooking. Fry a small piece of fat for each fillet, arrange neatly on a hot ashet and brush them over with glaze. Put a piece of fat on top of each fillet, and sprinkle with grated horse radish. Pour round them some brown sauce, and garnish with button onions which have been brought to the boil, strained, and then browned in fat. Mrs. Jackson, Northampton. MOCK HARE. Fillet of beef. I A little parsley, a ozs. beef suet. A very small piece of onion. 3 ozs. breadcrumbs. A grate of lemon peel. 1 egg. I Dried herbs. Pepper and salt. Cut out the fillet of a sirloin of beef, leaving the fat to roast with the joint. Prepare the stuffing by chopping the suet very finely, mix it with bread and other ingredients, and moisten with 46 the egg. Be careful that the stuffing is not too wet. Put this on the beef and roll it up and bind with tape. Put a skewer through it and roast. This may be roasted and served with the usual accompaniments to roast hare, or stewed and served with a rich thickened gravy and garnished with forcemeat balls. Make a little extra stuffing for the balls. M. B., Queen’s Park. REAL IRISH STEW. 3 or 4 lbs. mutton, scrag end I Onions, or neck. | Potatoes. Seasoning. Take a piece of mutton, 3 or 4 lbs. scrag end or neck, cut it in neat pieces, removing some of the fat ; then season these pieces with salt and pepper and place them in saucepan with just enough water to cover them, and simmer this very gently for half an hour. Now pour this liquor off into a basin, and place it in another basin filled with cold water, and let it cool till the fat rises and forming a cake on the top can be entirely removed. Meanwhile boil twice the weight of potatoes that you have of trimmed meat for a quarter of an hour ; then peel and slice them. Blanch 2 or 3 onions for each lb. of meat, or less if pre- ferred, after peeling them slice crossways so that they drop into rings. Now cover the bottom of a pan with the sliced vege- tables, then place in a layer of meat, and again more vegetables, packing it all pretty closely and seasoning plentifully with salt and pepper. Pour over it all the liquid in which the meat was originally cooked, allowing this liquid, to which, if necessary, a little more water or bone stock may be added, to just cover the top layer.

The Samaritan cookery book