Put two ounces of fresh butter into a stew-pan, and mix a tablespoonful of flour smoothly with it ; keep stirring the paste till it is lightly browned, then add a little pepper and salt. When nicely* browned, put with it a pound and a half of steak finely minced. Move it about with a fork to prevent its getting lumpy, and when it is quite hot, pour into it a breakfast-cupful of boiling water. Simmer very gently for ten minutes. Before serving, add a tablespoonful of mush- room catsup. ENTREES. 235 61. Brewis. Cut some bread in thin slices (toasted, if preferred) into a basin ; pour boiling water upon it, and cover it with a plate ; let it remain a few minutes, and then stir in a piece of butter and a little salt✪ Scotch Minced Collops. Oat-cake toasted and cut in pieces is frequently used. 62. Scots Kail Is chiefly made of mutton, either fresh or salted ; beef is only used when mutton cannot conveniently be had. Three or four pounds of meat should be put to a gallon of cold water, along with two ounces of pearl barley, with leeks or onions, and allowed to stew until tender (if salted, put the meat into water overnis^ht, chano-insf it once before boilino-)- Then have ready the hearts of two cabbages cut small, or greens if cabbages are not in season ; put these into the broth, Avhich must be allowed to boil up uncovered until reduced to two quarts. It should only be seasoned with pepper and salt, but will be much improved by the addition of a couple of onions✪ Scots Kail fried in bntter ; indeed, both carrots and turnips are also sometimes used, but their addition deprives the soup of the title of "kail," which is derived from the greens usually employed. The meat is served with the soup, and, like the " olla " of the Spaniards, or the " jjot-au-feu " of the French, is the standings household dish araono- the middle-classes in Scotland. 63. A Scotch Haggis. Take the stomach of a sheep ; wash it with cold water until perfectly clean; turn it inside out, scald it; scrape it with a knife quickly, and then put it into cold salt and water 236 THE THOROUGH GOOD COOK. till wanted. Take the liver, lights, and heart, and parboil them ; grate the liver, and mince the other parts quite fine ; mince also half a pound of suet and three or four onions ; toast half a pound of oatmeal cakes before the fire, and pound them into powder, Avhich is to be thickly sprinkled over the mince ; mix all well together ; season with pepper and salt ; then fill the- bag, and before sewing it up, introduce a large tea- cupful of any kind of bro✪ A Scotch Haggisth or grav}". Put the bag into a pan with enough of boiling water to cover it, and a small plate under it ; prick it over with a needle to prevent its bursting, and let it boil four or five hours, keeping it con- stantly covered with boiling water. A haggis should be sent to table as hot as possible, and neither sauce nor gravy should be served with it. Some Scottish epicures use wheatcn biscuit-powder instead of pulverised oat-cake. 64 . Punshki. ✪ Punshki

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Put two ounces of fresh butter into a stew-pan, and mix a tablespoonful of flour smoothly with it ; keep stirring the paste till it is lightly browned, then add a little pepper and salt. When nicely* browned, put with it a pound and a half of steak finely minced. Move it about with a fork to prevent its getting lumpy, and when it is quite hot, pour into it a breakfast-cupful of boiling water. Simmer very gently for ten minutes. Before serving, add a tablespoonful of mush- room catsup. ENTREES. 235 61. Brewis. Cut some bread in thin slices (toasted, if preferred) into a basin ; pour boiling water upon it, and cover it with a plate ; let it remain a few minutes, and then stir in a piece of butter and a little salt. Oat-cake toasted and cut in pieces is frequently used. 62. Scots Kail Is chiefly made of mutton, either fresh or salted ; beef is only used when mutton cannot conveniently be had. Three or four pounds of meat should be put to a gallon of cold water, along with two ounces of pearl barley, with leeks or onions, and allowed to stew until tender (if salted, put the meat into water overnis^ht, chano-insf it once before boilino-)- Then have ready the hearts of two cabbages cut small, or greens if cabbages are not in season ; put these into the broth, Avhich must be allowed to boil up uncovered until reduced to two quarts. It should only be seasoned with pepper and salt, but will be much improved by the addition of a couple of onions fried in bntter ; indeed, both carrots and turnips are also sometimes used, but their addition deprives the soup of the title of "kail," which is derived from the greens usually employed. The meat is served with the soup, and, like the " olla " of the Spaniards, or the " jjot-au-feu " of the French, is the standings household dish araono- the middle-classes in Scotland. 63. A Scotch Haggis. Take the stomach of a sheep ; wash it with cold water until perfectly clean; turn it inside out, scald it; scrape it with a knife quickly, and then put it into cold salt and water 236 THE THOROUGH GOOD COOK. till wanted. Take the liver, lights, and heart, and parboil them ; grate the liver, and mince the other parts quite fine ; mince also half a pound of suet and three or four onions ; toast half a pound of oatmeal cakes before the fire, and pound them into powder, Avhich is to be thickly sprinkled over the mince ; mix all well together ; season with pepper and salt ; then fill the- bag, and before sewing it up, introduce a large tea- cupful of any kind of broth or grav}". Put the bag into a pan with enough of boiling water to cover it, and a small plate under it ; prick it over with a needle to prevent its bursting, and let it boil four or five hours, keeping it con- stantly covered with boiling water. A haggis should be sent to table as hot as possible, and neither sauce nor gravy should be served with it. Some Scottish epicures use wheatcn biscuit-powder instead of pulverised oat-cake. 64 . Punshki.

The thorough good cook