736. - Sheep's Tails And Tongues

Take three tails and three tongues, cut the tails in half and split the tongues. Stew them gently for three hours in as much water as will cover them, adding three spoonfuls of vinegar, three onions, a teaspoonful of mixed spices, and one of salt: these ingredients to be put in after the pot has been skimmed. When the tails, etc, are very tender, take them out, score them, dip them in drawn butter, roll them in grated bread-crumbs, and let them lie for a few minutes, then put on more butter with a knife, and additional bread-crumbs, which latter should be slightly seasoned; brown them before the fire. Strain the gravy, enrich it with butter, squeeze lemon juice over the tongues and tails, and serve them in the gravy.

737. - Sheep's Trotters

Boil the trotters, or rather stew them gently, for several hours, until the bones will come out. The liquor they are boiled in will make excellent stock or jelly. Take out the bones without injury to the skin, stuff them with a fine forcemeat; stew them for half an hour in some of the stock, which must be well flavored with onion, seasoning, and a little sauce; take out the trotters, strain the sauce, reduce it to a glaze, and brush it over the feet. Serve with any stewed vegetable.

Or:- Prepare them in the same way, and dip them in a batter and fry them. The paste, or batter, for frying, is best made thus: mix four spoonfuls of flour with one of olive-oil, and a sufficient quantity of beer to make it of the proper thickness; then add the whites of two eggs well beaten and a little salt. Serve with tomato sauce.

Or:- Simply boil them, and eat them cold with oil and vinegar.

740. - Irish Stew

Cut up about two pounds of the neck of the mutton into small cutlets, which put into a proper sized stewpan with some of the fat of the mutton; season it with half a table-spoonful of salt, a quarter of an ounce of pepper, the same of sugar, six middle-sizod onions, a quart of water; set them to boil and simmer for half an hour, then add six middling-sized potatoes, cut them in halves or quarters, stir' it together, and let it stew gently for about one hour longer; if too fast, remove it from the top, but if well done the potatoes will absorb all of it, and eat very delicate; any other part of the mutton may be served in the same way.

741. - Turesicus

Mince very fine part of a cold boiled leg of mutton, and mix it with rice, season it very high with black pepper, add salt, and make it into balls the size of a cabbage-leaf.

Tie each ball separately in a cabbage-leaf; boil it about half an hour, and serve immediately, very hot.

742. - A Scotch Haggis

Take the stomach of a sheep; wash it with cold water until perfectly clean; then turn it inside out, scald it, scrape it with a knife quickly, and then put it into cold salt and water 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, three or four onions, toast half a pound of round oatmeal cakes before the fire, and pound them into powder, which 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 put in a large teacupful of any kind of strong broth or gravy. Put the bag, neatly sewed up, in a pan with enough of boiling water to cover it, and a small plate under it; prick over with a needle to prevent it bursting, and let it boil four or five hours, keeping the haggis constantly covered with boiling water.