The paper-bag cookery manual

vinegar, one of Worcester sauce, a small peeled onion, and a peeled carrot cut in four. Fasten the end of the bag securely, turn in the four corners, and place it on a grid shelf in a fairly hot oven; cook for about 45 minutes. Dish up the stew, with the haricot beans, and serve hot. Irish Stew. Wash and peel a pound of potatoes, cut them into thick slices, peel and slice two onions, next divide about 1J lbs. of scrag end of mutton into neat even sized pieces, removing some of the superfluous fat. Place half the potatoes in a greased paper-bag, lay the meat and onions on these, sprinkle over sufficient salt and pepper to taste, add a little water to moisten the ingredients, and lay the rest of the potatoes on top. Fold the end of the bag with two or three clips so as to keep it closely shut during the process of cooking. Now put the bag on a grid or perforated shelf in a hot oven and cook for about 60 minutes at moderate heat. Shake the bag occasionally. Put the contents of the bag on a hot dish, sprinkle over a little finely chopped parsley, and serve. Stuffed Sheep’s Heart. Wash, wipe, and trim the heart, make a stuffing with one peeled and chopped onion, two table-spoonfuls of bread crumbs, one tea-spoonful of chopped sage, and half a tea-spoonful of sweet herbs; season with salt and pepper, and fill the heart with it ; put some slices of bacon over the stuffing. Wrap the heart securely in greased paper, tie round with string, or put it in a greased paper-bag, and bake in a hot oven for about an hour, or less, according to the size of the heart. A little stock or water may be added to the meat if liked, this will serve as gravy. Sausage Rolls. Roll out some puff, or rough puff, paste, cut it into even-sized, oblong pieces, place half a pork sausage (cut lengthwise) in the centre of each piece of paste, wet the edges, and fold over or roll up ; trim the ends neatly, place the rolls in a buttered paperbag, fold in the ends, and bake on a grid shelf in a hot oven for about 18 minutes. Note. — Pierce the top of the bag here and there with a skewer, this will help to brown the pastry. Beefsteak Pudding. Take about 1 lb. of beef steak, half a pound of flour, and 4 ozs. of suet ; cut the meat into thin slices and dip into a little seasoned flour, previously mixed with salt and pepper, on a plate. Roll up each with a small piece of fat inside. Chop the suet finely, mix with the flour and a pinch of salt ; make into a stiff paste with about a gill of cold water, roll out and line with it a greased, shallow pudding basin, keeping back one-third for the cover ; lay in the pieces of meat, and season. Pour in a little water, moisten the edges, and cover the top with paste; tie over with buttered paper, then place it in a good-sized “Express” bag, and cook in a hot oven for about If hours. Remove the paper, unmould the pudding and dish up, or serve the pudding in a basin. Spiced Shoulder of Mutton.