The century cook book

Scotch Haggis. You need a sheep's pluck and stomach, y2 lb. of suet, ]/z lb. of oatmeal, an onion, pepper and salt. Have the stomach bag properly cleaned by the butcher, wash it well and put it in a saucepan of cold water and bring to the boil, which will make the bag contract. Take it out of the water at once, wash and scrape it well and lay it in salt and water. Wash the pluck thoroughly and boil it gently for one hour and a half with the windpipe hanging out over the edge of the pot that all impurities may escape through it. Take all gristly parts from the lungs and heart, and mince the remainder, grate the best parts of the liver, chop the suet and onion fine, toast the oatmeal in the oven and put all in a basin, with a dessertspoonful of salt and rather less than half the quantity of pepper. Moisten with half a pint of the liquor in which the pluck was boiled. Take the stomach 50 Mutton and Lamb bag from the brine, and keeping the smooth side inside, fill it with the mixture (not quite full) and sew it up. Put the haggis in a pot of boiling water and boil gently for 3 hours, with a plate under to prevent it from sticking, and prick it now and then with a needle to prevent its bursting. Kidneys on Toast. Procure 2 sheep's kidneys, 01; i^ lb. of bullock's kidney, i oz. of butter, cayenne, a squeeze of lemon, salt, 2 slices „., rp . of hot buttered toast. Stew the kidneys Kidneys on Toast. -' with a very little water until tender, remove the skin and gristle, and pound smooth in a mortar, with the butter, lemon juice, salt and cayenne to taste. Spread the mixture on the toast, which should be buttered on both sides, and put in the oven to get hot through. Breast of Lamb and Green Peas. Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with i or 2 more slices of bacon; add a pint of stock, onion, and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas, put these on a dish, and place the lamb on the top of these. The appearance of this dish may be much improved by glazing the lamb, and spinach may be substituted for the peas when variety is desired. Broiled Mutton Chops. Cut the chops from a wellhung, tender loin of mutton, remove a portion of the fat, and trim them into a nice shape; slightly beat and level them; place the gridiron over a bright, clear fire, rub the bars with a little fat, and lay on the chops. Whilst broiling frequently turn them, and in about 8 minutes they will be done. Season with pepper and salt, dish them on a very hot Mutton and Lamb 51 dish, rub a small piece of butter on each chop, and serve veryhot and expeditiously.