Household cookery and laundry work

Have a nice piece of the thick part of the hough, about 4 or 5 lbs.; take all the marrow from the bone, cut it in little bits, and put in a stew-pan on the fire. After the marrow has become quite hot, put in the piece of meat and fry it brown all round, particularly at the ends, to shut up the pores of the meat; when quite well fried, pour off any remains of fat in the pot and add a pint of water; put the lid closely on and allow it to stew very slowly for an hour; now add a carrot cut in quarters, a turnip neatly cut, and two HOUGH OF BEEF STEWED, Hough of Beef. Carrot. Turnip. Onions. onions halved. Allow all to stew for an hour and a half longer. Slow stewing makes the muscles of the shin to swell and become very tender; but if cooked too fast, this piece of meat is spoiled. This is a profitable as well as a very nice dish, if stewed for two and a half or three hours. Put the meat on a dish with the vegetables round, and the gravy poured over. N.B. — Care must be taken that the gravy does not dry up too much, and that the stewing is extremely slow. IRISH STEW. 1 lb. Mutton. j l£ lbs. Potatoes. 3 Onions. | Pepper and Salt. Cut up the meat in rather small pieces, and put it in a stew-pan with a cupful of water, and allow it to stew for half an hour. Pare the potatoes and slice them about half an inch thick, and put them in a basin; pour over them plenty of boiling water, and cover them up. The same may be done to the onions if a strong taste is objected to, but for this dish the onions should only be chopped and added. Drain the potatoes when the meat has stewed for a quarter of an hour, and put them in the stew-pan on the top of the meat; add the onions, pepper and salt, a cupful of more water, and stew very slowly for three-quarters of an hour. By this time the potatoes will be cooked, but not pulpy. Dish high in a plate and serve hot. TOAD IN A HOLE. £ lb. Flour. 1 Egg. 1 pinch Salt . f pint Milk. £ lb. Sausages. Put into a basin the flour and salt; beat the egg well, and after mixing it with the milk, pour gradually among the flour, beating it with a spoon. When quite smooth, pour it into a pudding-dish; put the sausages in among the batter, and bake for three-quarters of an hour. Pieces of apples, some gooseberries, rhubarb, or pieces of cold meat or fish may be substituted for the sausages, and all make a good dish. The fruit requires a little sugar, and sugar must also be used along with the pudding. SCOTCH HAGGIS. 1 Sheep’s Pluck. $ lb. Suet. J lb. Oatmeal. A Sheep’s Stomach. 1 Onion. Pepper and Salt. Procure a sheep’s pluck and stomach-bag; wash the pluck well, and put it on in a pot to boil, allowing the windpipe to hang out of the pot, so that any impurities will come out by it; boil gently from one and a half to two hours. Get the stomach-bag nicely cleaned by the butcher; wash it thoroughly, and put it on in cold water, and bring to the boil, which will cause the bag to contract. Take it out of the pot immediately, wash and scrape it well, and lay it in salt and water until needed. Mince the best part of the lungs and the heart, leaving out all gristly parts; grate the best parts