of the liver, and put all in a large basin. Toast well the oatmeal, and add to it the contents of the basin. Chop the suet very finely; add a middling-sized onion very finely chopped up; two teaspoonfuls of salt and a teaspoonful of pepper, a breakfast-cupful of the liquor in which the pluck was boiled to moisten, and mix the whole. Now take up the stomach-bag; keep the fat or smooth side inside, and fill it up, but not quite full; sew up the opening, and put in boiling water to boil gently for three hours. Prick the haggis several times with a darning-needle to prevent it from bursting; also put a plate under it to prevent it sticking to the bottom of the pot. KIDNEY PUDDING. Z Sheep’s Kidneys. 2 teacupfuls of Bread- crumbs. 1 teaspoonful of Suet. 1 teacupful of Milk. Nutmeg. 1 Egg. Parsley. Herbs. Pepper and Salt✪ Kidney Pudding. Skin the kidneys and mince them very finely; also mince the suet, and put both in a basin with the bread- crumbs; add a teaspoonful of chopped parsley, a very little chopped thyme and grated nutmeg, half a tea- spoonful of salt and a quarter teaspoonful of pepper, and mix all well together. Beat up the egg and mix it with the milk, then stir both into the pudding✪ Pudding. Pour it into a plain shape or bowl buttered; cover with paper, and steam for an hour. Pour brown sauce over it, and serve hot. STEWING AND ROASTING OF MEAT. 49 FOWL TRUSSED AND BOILED. Have the fowl plucked all except the head; and singe it by passing it through the flame of white paper, hut taking care not to blacken the bird by coming into contact with the paper. Wipe away all the brown particles left by the singeing; place the fowl on its breast and cut a slit along the neck; pull out the neck and cut it off as near the body as possible, then pull out the stomach and windpipe, and, with the forefinger, loosen the heart and liver. Turn the fowl on its back and make a good large cut just under the vent; at this opening empty the fowl very tidily; dip a cloth in hot water and wipe out the fowl from both ends, and then dry it well. In hot weather, if the fowl is long kept, wipe it out with soda and water, or with vinegar, and then with fresh water. To Truss it. Fold back the first point of the wings; take off the legs, and push the thigh bone well up. Take a skewer and with it catch up the end of the wing and the back joint of the leg, run it over the back and catch the other leg and wing in the same way; put a trussing- needle and a bit of string through the side bone of the fowl over the ends of the legs, and tie it firmly round the end of the back-bone. Have a pot with two quarts of water boiling✪ Fowl Trussed and Boiled, into which put the fowl with the breast down, and boil it an hour, or an hour and a half, according to age. When boiled, take it up and remove the skewer and string, and pour over it egg sauce, or any other white sauce preferable r> 50 COOKERY. A GOOD BREAKFAST DISH 4 lbs. Pork. 1 Pig’s Tongue, Sage. Onions. Pepper✪ A Good Breakfast Dish.

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of the liver, and put all in a large basin. Toast well the oatmeal, and add to it the contents of the basin. Chop the suet very finely; add a middling-sized onion very finely chopped up; two teaspoonfuls of salt and a teaspoonful of pepper, a breakfast-cupful of the liquor in which the pluck was boiled to moisten, and mix the whole. Now take up the stomach-bag; keep the fat or smooth side inside, and fill it up, but not quite full; sew up the opening, and put in boiling water to boil gently for three hours. Prick the haggis several times with a darning-needle to prevent it from bursting; also put a plate under it to prevent it sticking to the bottom of the pot. KIDNEY PUDDING. Z Sheep’s Kidneys. 2 teacupfuls of Bread- crumbs. 1 teaspoonful of Suet. 1 teacupful of Milk. Nutmeg. 1 Egg. Parsley. Herbs. Pepper and Salt. Skin the kidneys and mince them very finely; also mince the suet, and put both in a basin with the bread- crumbs; add a teaspoonful of chopped parsley, a very little chopped thyme and grated nutmeg, half a tea- spoonful of salt and a quarter teaspoonful of pepper, and mix all well together. Beat up the egg and mix it with the milk, then stir both into the pudding. Pour it into a plain shape or bowl buttered; cover with paper, and steam for an hour. Pour brown sauce over it, and serve hot. STEWING AND ROASTING OF MEAT. 49 FOWL TRUSSED AND BOILED. Have the fowl plucked all except the head; and singe it by passing it through the flame of white paper, hut taking care not to blacken the bird by coming into contact with the paper. Wipe away all the brown particles left by the singeing; place the fowl on its breast and cut a slit along the neck; pull out the neck and cut it off as near the body as possible, then pull out the stomach and windpipe, and, with the forefinger, loosen the heart and liver. Turn the fowl on its back and make a good large cut just under the vent; at this opening empty the fowl very tidily; dip a cloth in hot water and wipe out the fowl from both ends, and then dry it well. In hot weather, if the fowl is long kept, wipe it out with soda and water, or with vinegar, and then with fresh water. To Truss it. Fold back the first point of the wings; take off the legs, and push the thigh bone well up. Take a skewer and with it catch up the end of the wing and the back joint of the leg, run it over the back and catch the other leg and wing in the same way; put a trussing- needle and a bit of string through the side bone of the fowl over the ends of the legs, and tie it firmly round the end of the back-bone. Have a pot with two quarts of water boiling, into which put the fowl with the breast down, and boil it an hour, or an hour and a half, according to age. When boiled, take it up and remove the skewer and string, and pour over it egg sauce, or any other white sauce preferable r> 50 COOKERY. A GOOD BREAKFAST DISH 4 lbs. Pork. 1 Pig’s Tongue, Sage. Onions. Pepper.

Household cookery and laundry work