339. Spirits Of Mixed Spice

Black pepper one ounce, allspice half an ounce, both finely powdered; nutmeg quarter of an ounce, grated; infuse in a pint of spirits of wine, strain, and bottle.

Made Dishes

There is little to be added to our general remarks on this subject, under the heads of Stewing, Hashing, Thickening, Flavouring, etc. Made dishes are almost innumerable. They are, however, nothing more than meat, poultry, or fish, stewed very gently till they are tender, with a thickening sauce of some kind or other poured over them. Their difference consists in their flavour, which may be so modified by an ingenious cook as to make them almost endless. Let our preliminary remarks on these subjects be well studied. We subjoin a few receipts.

341. Hashed Meat

Cut the meat into slices about the thickness of two shillings, trim off all the sinews, skin, and gristle, put nothing in but what is to be eaten, lay them on a plate ready; prepare your sauce to warm in it, put in the meat, and let it simmer gently till it is thoroughly warm; do not let it boil, as that will make the meat tough and hard.

342. Hashed Beef Or Mutton

One tea-spoonful of Harvey sauce, one of Tomata sauce, the same quantity of any other sauce; pepper, salt, cayenne, half a wine glass of port wine, and a couple of capsicums cut fine; mix with the remains of the gravy of the preceding day, of beef or mutton; if necessary to thicken, add one shake of the flour dredger. This is a good hash.

343. Sandwiches are an elegant and convenient luncheon, if nicely prepared; the bread should be neatly cut with a sharp knife; whatever is used must be carefully trimmed from every bit of skin, gristle, &.c, and nothing must be introduced but what you are absolutely certain will be acceptable to the mouth.

344. A Good Scotch Haggis

Make the haggis-bag perfectly clean; parboil the draught, boil the liver very well, so as it will grate, dry the meat before the fire, mince the draught and a pretty large piece of beef very small; grate about half of the liver, mince plenty of suet and some onions small; mix all these materials very well together, with a handful or two of the dried meal; spread them on the table, and season them properly with salt and mixed spices; take any of the scraps of beef that are left from mincing, and some of the water that boiled the draught, and make about a quart of good stock of it; then put all the haggis meat into the bag, and that broth in it; then sew up the bag, but be sure to put out all the wind before you sew it quite close. If you think the bag is thin, you may put it in a cloth. If it is a large haggis, it will take at least two hours boiling.

345. Mr. Phillips's Irish Stew

Take five thick mutton chops, or two pounds off the neck or loin; two pounds of potatoes, peel them, and cut them in halves; six onions, or half a pound of onions, peel and slice them also. First, put a layer of potatoes at the bottom of your stew-pan, then a couple of chops and some of the onions; then again potatoes, and so on, till the pan is quite full; a small spoonful of white pepper, and about one and a half of salt, and three gills of broth or gravy, and two tea-spoonfuls of mushroom catsup; cover all very close in, so as to prevent the steam from getting out, and let them stew for an hour and a half on a very slow fire. A small slice of ham is a great addition to this dish. Great care should be taken not to let it burn.