The book of plain cooking

of hash or stew, make too much gravy. It detracts from the goodness, and is no economy, for, once thickened, gravy is of no use. It is very liable to burn, and also to burn your saucepan. Should you not care for highlyseasoned stews, you may dispense with the pickled walnuts ; but they are really a great improvement, and also give a good colouring without the use of artificial matter. The great thing with all kinds of hashes or stews is to serve them very hot, and to have your very hot plates and dishes ready ; if they are served on a cold dish or plate, stews are ruined. When you have strained off your stock, let it cool before putting in your meat. Skim off all the fat. This will apply to every kind of hash or mince. 136. Irish Stew Irish stew is always much nicer if you have the stock of boiled mutton in which to cook it. The middle of the neck is the best for this dish, for it is not fat, and is also cheaper than the best end of the neck or loin. You require plenty of potatoes and onions, or the stew is flavourless. When you have cut the piece of meat in pieces ready for stewing, put them to soak for a short time in salt and water, and then place in the saucepan, in which you have previously put the amount of stock adequate to the stew required, a layer of potatoes and onions, and a sprinkling of sweet herbs and parsley, then the meat with pepper and salt, and cover again with another layer of potatoes and onions, and simmer for an hour or two according to the quantity of meat. Do not let the stew boil, and do not frequently remove the lid, for by so doing you let out the steam and harden the meat. 137. Lancashire Hot-Pot You need an earthenware stew jar to make the hot-pot in the oven. Well line the jar with potatoes, onions, and a small quantity of chopped parsley, and add to it the meat which has been well trimmed, a few mixed herbs, and some water. Place another layer of potatoes on the top of the meat, not forgetting a few slices of onion. Put into the oven, and let it stew gently for two or three hours. Do not remove the lid of the jar while cooking. The lean part of the neck of mutton is most serviceable for this dish, though the shin of beef may be used, in which case add a few carrots. 138. Ragout of Rabbit Have the rabbit nicely jointed, and fry in butter until light brown. Place in a stewpan with some strong stock and some onions, parsley, mixed herbs, a few allspice, and some lemon peel. Cover closely, and simmer for about an hour and a half, or until the meat is tender. Strain off most of the gravy, leaving enough in the pan to keep the rabbit hot. Melt a piece of butter in a saucepan, and stir in enough flour to make a thick paste, then gradually add the gravy, with salt and pepper, and let it boil for about ten minutes. Be sure and remove any scum as it arises. Then add some ketchup and lemon juice and a wineglassful of white wine, and let it boil up. Arrange the rabbit on a dish, and strain the gravy over it through a sieve. Garnish with some forcemeat balls and fried or grilled bacon. 139. Rabbit Pudding Rabbits make a very palatable pudding, simple and economical. It needs a suet crust. The basin can either be lined therewith, or it may be placed on the top according to taste. You require, besides the rabbit, some fat