716. - To Make A Scotch Haggis

Take the stomach of a sheep. The washing and cleaning is of more consequence than all, as it will be of a bad color and a bad taste if not well cleansed; when clean, turn it inside out, then let it lie for a day or two in salt and water. Blanch the liver, lights, and heart of the sheep, lay them in cold water, chop all very fine; the liver you had better grate, chop a pound of the suet very fine, dry in the oven a pound of oatmeal; mix all this well together, season with pepper and salt, a little chopped parsley, and a little chopped onion; then sew up the bag; before you finish sewing it, add a few spoonfuls of good white stock; put it in a stewpan with a drainer; boil it in water, keeping it well covered all the time, prick it all over with a small larding pin to keep it from bursting; it will take several hours to boil; be careful in taking it up, and let your dish be large enough.

718. - Loin Of Mutton Like Venison. (French Receipt.)

Remove the skin from the joint and bone it and do it neatly; lay it in a stew-pan with about a pint of weak broth, an onion stuck with cloves, two glasses of red wine, and a teaspoonful of pyrolig-neous acid; let it boil, put in a bundle of sweet herbs; stew, turning frequently; add as it progresses a little gravy; some very good may be made from the bones; it will take from two hours and a half to three hours.

719. - To Dress Mutton Hams

Soak the ham for five or six hours in cold spring water, unless it has only recently been cured, then one hour will suffice; put it into cold water, boil gently; it will be done in two hours and a half. It is eaten cold.

720. - Mutton Kidneys Broiled

Skin and spit without parting asunder, skewer them through the outer edge and keep them flat, lay the opened sides first to the fire, which should be clear and brisk, in four minutes turn them, sprinkle with salt and cayenne, and when done, which will be in three minutes afterwards, ' take them from the fire, put a piece of butter inside them, squeeze some lemon juice over them, and serve as hot as possible.

721. - Sheep's Tongues Stewed

Put them into cold water and let them boil; when they are sufficiently tender to remove the skin easily, take them out, split them, and lay them in a stewpan with enough good gravy to cover them. Chop parsley, and mushroom, with a little eschalot finely, work a lump of butter with it, add pepper and salt to flavor; stew them in the gravy until the tongues are tender, lay them in a dish, strain the gravy and pour it hot over the tongues, and serve.

722. - Cotelettes A La Maintenon. (Ude's Receipt.)

Pare the chops neatly. Chop fine some sweet herbs, such as parsley, sha-„ lots, and mushrooms, which fry in a little butter. When they are done, fry the chops a little in that seasoning till nearly done, let them cool in the herbs; then have some strong foolscap paper cut in the form of the cutlet, put some of the herbs and ham chopped very fine, if you have it ready in the larder; put the cutlets in and a little of the herbs over them; wrap them in the paper, and broil them on a very clean gridiron and very equal fire till of a good color; serve them very hot, and a little Italian sauce separate. Mind to wipe the grease with a clean towel before serving them.