Cookery for busy lives and small incomes

with string, 2 ozs. of sago, 3 cloves, 1 cabbage, parsnips (if liked), pepper and salt. Method. — Make the meat into a nice shape and tie it securely with string. Put it into a large saucepan and add the water cold. Bring to the boil gradually ; skim it. Tie the celery, turnips, and carrots together. When the meat has simmered for two hours, put them in, add pepper and salt, and continue simmering for two hours longer ; then put in the cabbage, cleaned and trimmed ; it should be cut in two and tied together with string. When cooked, place the meat on a hot dish with the carrots and other vegetables (the herbs removed) round it. Serve the cabbage in a separate dish. The liquor may be made into soup by boiling the sago mentioned in the ingredients in it for twenty minutes. When it is possible, use leeks instead of onions. Irish Stew Required. — 4 lbs. of potatoes, 1 lb. of any pieces of mutton or beef, 7 onions, pepper and salt. Method. — Peel and slice the onions and cut the meat into small pieces. Put a layer of meat in the bottom of the saucepan, then a layer of potatoes, and then a layer of onions ; season well with pepper and salt, and continue placing the ingredients in alternate layers. Pour in one pint of water and cook gently, stirring occasionally until the meat is tender, probably about an hour and a half ; but if the meat is very tough, it will require longer cooking. Stewed Pig’s Fry Required. — 1 pig’s fry, a few sage leaves, 2 large apples, 2 large onions, 4 lbs. of potatoes, pepper and salt to taste, dripping. Method. — Well wash the fry and cut it up, dry and powder the sage leaves, and chop up the onion and apple finely. Put the dripping into a frying-pan, make it hot, put in the sliced fry, sprinkle under and over it the onion, sage, and apple. Fry, stirring now and again until lightly browned, then put the whole contents of the frying pan into a saucepan, add the potatoes sliced, pour in a cupful of water, and simmer gently until the potatoes are cooked, stirring occasionally. If necessary, add more water, taking care not to make the stew too wet. Pig’s Fry (another way) Required. — ^The ingredients mentioned in preceding recipe. Method. — Parboil the potatoes and cut them into slices, dry and powder the sage leaves, and chop up the onion and apple. Place a layer of potatoes in a pie dish, lay on it some pieces of fry, season with pepper and salt, sprinkle over it the onion, apple, and sage, and cover with sliced potatoes. Fill the pie dish in this way with alternate layers of potatoes and fry, letting the last be potatoes, pour in a small cupful of water, cover with a piece of caul, or greased paper, and bake in a moderate oven for one hour and a half. When nearly cooked, remove the caul or paper and let the potatoes brown. Bacon and Apple Required. — Bacon, apples. Method. — Cut slices of bacon, and fry in a frying-pan ; when cooked, fry in the same fat slices of apples which are cored, but not pared. Place the bacon in the centre of the dish with the apple round it. Pork Stew Required. — 1 lb. of salt pork, 3 lbs. of potatoes, 1 large onion, 1 dessert-spoonful of chopped parsley, pepper and salt to taste.