Ingredients. - One pound of scraps of cold meat. Two small onions. One-half a turnip. One bunch of herbs.2 About a tablespoonful of flour. One dessertspoonful of mushroom catsup. Sippets of bread. Salt and pepper. Half an ounce of butter.

Time required, about two hours; or, if the stock for the gravy is already made, then only half an hour.

To Hash Cold Meat:

1. Take any remains of cold meat, cut off all the meat from the bone, and cut it into thin slices.

2. Chop the bone in pieces, and put them into a saucepan.

3. Peel one onion, and cut it in quarters.

1 The food called "Hash" in this -country is more like the English minced meat (see Lesson No. 7, on "Re-cooked Meat").

2 This means a small handful of parsley, a sprig of thyme or marjoram, one or both, and one bay-leaf. The parsley should be washed, the dried herbs placed in the midst of it, and the ends of the parsley should be folded around them, making a bunch about three inches long. Tie with a string, and trim away any leaves that might break off if left. This is known among cooks as a " bouquet garni," or " faggot."

4. Wash and scrape one carrot, and cut it in quarters.

5. Peel half a turnip, and cut it in half.

6. Wash a sprig of parsley, and dry it on a cloth.

7. Take one hay-leaf, one sprig of marjoram and thyme, and the parsley, and tie them tightly together with a piece of string.

8. Put the herbs and vegetables into the saucepan with the bones, and cover them with cold water.

9. Put the saucepan on the fire, and, when it boils, add pepper and salt, according to taste.

10. Now put the lid on, and move the saucepan to the side of the fire, to stew gently for one hour, or one hour and a half; watch it, and skim it occasionally.

11. Take a small onion, peel it, and cut it in slices.

12. Put half an ounce of butter into a frying-pan.

13. Put the pan on the fire, and, when the butter is melted, add the sliced onion, and let it fry a nice brown.

14. Shake the pan occasionally, to prevent the slices of onion from sticking to the bottom of the pan and burning.

15. When the onion is sufficiently browned, strain off the butter, and put the onion on to a plate.

16. When the bones have stewed long enough, strain off the liquor into a basin.

17. Wash out the saucepan, and pour back the liquor.

18. Put a tablespoonful of flour into a small basin.

19. Add a tablespoonful of the liquor to the flour, and stir it into a smooth paste.

20. Stir this paste gradually into the liquor in the saucepan.

21. Add the browned onion and a dessertspoonful of mushroom catsup.

22. Put the saucepan on the fire, and stir the sauce until it boils and thickens.

23. Let it boil for two or three minutes, until the flour is cooked.

N. B. - Be careful to stir the sauce smoothly while it boils, or it will be lumpy.

24. Then move the saucepan to the side of the fire, and, when it is off the boil, lay in the pieces of meat, to warm through.

N. B. - Do not let the sauce boil while the meat is in it, or the meat will get hard and tough.

25. Cut a thin slice of tread into square pieces.

26. Cut these square pieces in half, cornerwise, making the pieces into triangles.

27. Put one ounce of clarified dripping (see Lesson on "Frying") in a frying-pan, to melt.

28. When the dripping is quite hot, put in the sippets of bread, and let them fry a light brown.

29. Turn them, so that they will get browned on each side.

30. Put a piece of kitchen-paper' on a plate, and, when the sippets are fried, turn them on to the paper to drain off the grease.

N. B. - If liked, the bread could be toasted before the fire, instead of fried; in which case it should be cut into sippets after it is toasted.

31. For serving, put the slices of meat on a hot dish in the centre, strain the sauce over them, and put the sippets of bread round the edge of the dish.

1 Kitchen-paper is unsized white paper, such as is used for wall-paper. It is common in English kitchens, and very convenient for many purposes.