Cookery and housekeeping

Take the chop with a pair of tongs, or a spoon and a knife, and put it on the gridiron, which must be on very hot coals. Turn the chop six times, always using the tongs, because a fork lets out the gravy. Have ready a hot plate and a cover ; some salt and pepper if liked. Mutton Chops with Sauce 'Piquante. Take some chops from a loin of mutton, trim them neatly, and remove all fat ; lay them in a deep dish with slices of onion, a few cloves, whole pepper, salt and sweet herbs. Add oil and vinegar in equal parts just sufficient to cover them ; let them marinade for ten or twelve hours, turning them occasionally, then broil over a clear fire ; arrange them neatly on a dish. Fry one or two shallots, minced very finely, in butter ; when just beginning to take colour, pour i66 IRISH STEW. on to the chops, and serve with a sharp sauce in a sauce boat. Irish Stew. This is an excellent dish for luncheon, as it is none the worse for being kept warm after it is cooked. The economical plan is to use the short curved bones of a neck of mutton, the scrag being put into the stock-pot ; the ' best end ' used for cutlets or as a joint. Allow a bone for each person, and twice the weight of potatoes to that of mutton. Put a layer of sliced potato in a stewpan, then a layer of sliced onions and turnips, then the mutton (pepper the mutton), then a layer of onions and turnips, then another of potatoes. Let it stew on the hot plate, or in the oven ; after about half an hour pour in a small tea-cupful of hot water, little by little. Stew for two hours. Most Irish stews are spoiled by wateriness, the result of a quantity of water being poured in at first. Hashed Mutton and Beef. When there is enough cold meat to be cut into tidy slices, and a warm dish is desired, make a hash instead of a mince. Prepare a good sauce, with any cold gravy or sauce that may be available, and flavour it to taste. Catsup is disliked by many people. Harvey sauce gives a burning taste, and causes thirst afterwards. Good gravy, fried onions, chopped lemon-peel, and a squeeze of lemon-juice are the best assistants HAGGIS. 167 to a good hash. The sauce must be quite finished, hot, and ready to receive the slices of meat, which must only be warmed, not boiled in it. All. hashes must be served very hot, in a deep dish ; must be garnished with toasted bread, and a flat piece of toasted bread should be laid in the centre of the dish, and the slices of hashed meat laid on it, so as to give a better look to the dish. Haggis, or 'Hachis.' Parboil the heart, liver, and lights of a sheep (save the broth), mince them extremely fine, removing any hard or stringy parts. Mince \ lb. of suet, season with pepper, salt, and chopped onions, and mix in a pint of oatmeal, which must be partly baked. Reduce the broth by boiling down, and use to make the mixture into a paste. Half fill the stomach or paunch, which has been thoroughly cleansed and boiled in salt and water previously. Sew it up neatly, and boil for three hours. An easier mode is not to use the paunch, but to boil the haggis in paste as an ordinary beef-steak pudding. Rissoles or patties may be made from the haggis. Sheep's Brains.