Dora's cook book

Cut the breast of lamb in pieces, and put in a stewpan, with just enough water to cover it. Cover the pan and let itsimmer for ten minutes. Take off the scum, add a tablespoon of salt and a bed of shelled peas, Cover the pan, and let them stew half an hour. Mix a tablespoon of flour with a quarter pound butter and stir with the stew. Let it simmer for ten minutes. Serve with new potatoes boiled. STUFFED HAM. Boil a Ham very slowly, and, when done, skim and trim it. Make a dressing of bread crumbs, salt, pepper celery, parsley and summer savory, butter, and egg. Take a large sharp knife, and cut into the bone, and, as you take the knife out, put in as much dressing as is possible. Have a paste of flour and water ready, and spread it thickly over the ham ; bake in a slow oven. To be eaten cold. BOILED HAM. Boil until tender, then remove the skin; set in the oven for a half hour; cover thickly with cracker crumbs and season with pepper ; set back in the oven for another half hour. HAM CROQUETTES. Chop pieces of cold boiled ham just as fine as it Is possible to chop them; mix with cold mashed potatoes, two egos, a little butter and cream ; form into balls, flour them, melt a little butter in a frying pan, and brown the balls. Serve hot. MUTTON STEW. Take some chops from loin of mutton, place them in a stew pan in alternate layers of sliced potatoes and chops ; add turnips and onions cut into pieces, pour in nearly a quart of cold water; cover stewpan closely, let it stew gently till vegetables are ready to mash, and greater part of gravy is absorbed ; then place in a dish ; serve hot. VEAL PIE. Take a shoulder of veal, cut it up and boil one hour, then add a quarter pound of butter, pepper and salt, cover the meat with biscuit-dough ; cover close and stew half an hour. BAKED PIGS HEAD. Let it be divided and thoroughly cleaned ; take out the brains, trim the snout and ears, bake it an hourand a half, From the neck finely chopped thoroughly ; blanch them, beat them up with an egg, pepper and salt, and some finely pounded sage, a small piece of butter ; brown them before the fire ; serve with the head. VEAL SAUSAGES. Take two pounds of lean veal, one pound of salt fat pork; chop as you would sausage meat, add salt, pepper, sage, and you will have delicious sausages. IRISH STEW. Take mutton chops, cover with water and let come to a boil, pour off and add more water. Take butter the size of an egg, two tablespoons flour, a cup of milk with salt and pepper to taste, also potatoes and an onion, Boil all till the potatoes are done, BAKED HAM. Soak it for an hour in clean water and wipe it dry, next spread it all over with thin batter, and then put it into a deep dish with sticks under it to keep it out of the gravy. When it is fully done and the batter crusted on flesh side, remove the skin and set it away to cool. DRY HASH. Always remove the gristle and surplus fat, chop fine and to one-third meat put two-thirds cold boiled potatoes, and one onion chopped very fine ; season with pepper and salt ; place in a hot skillet with just enough water to moisten; add a little butter, stir often until warmed through ; cover and let stand on a moderately hot part of the stove for fifteen minutes, when ready to serve run a knife under and fold as you would an omelet and serve hot with tomato catsup. BEEF PATTIES. Shred underdone dressed beef with a little fat; season with pepper, salt, and a small onion. Make a plain paste, roll it thin, and cut it in shape like an apple-puff; fill it with the mince, pinch the edges, and fry them a delicat, brown. The paste should be made witha small quantity of butter, egg, and milk. ROAST BEEF, Prepare for the oven by dredging lightly with flour and seasoning with pepper and salt; place in the oven,