Boned Spare Ribs Of Pork Stuffed

"Isobel, cut about six pounds from the piece of spare ribs of pork that was sent in yesterday. It consists of the flat bones cut from the loin. In the Midland counties we use it for pies or grilling; now I am going to bone, stuff, and roll it. When cooked you will not be able to distinguish it from duck. With one cut, the bone will almost slip out; flatten the meat with the side of the chopper, dust it with pepper, and cover with the following stuffing.

"Mince two pounds of well-boiled onions, a tablespoonful of the dried leaves of sage, rolled between the fingers, and a pound of chopped apples; mix altogether, and season with pepper and salt, Roll the meat up tightly, fasten at both ends with tape, put it before the fire or in the oven, and baste often. It will be quite cooked in an hour and half. Dish it very hot; serve with brussels-sprouts, potatoes, and plenty of good apple sauce. The potatoes should be large ones, well roasted, and sent to table without their skins, like a dish of flour."

Rhubarb Tart

"You remember how to make puff paste; I want you to make a rhubarb tart. The rhubarb is of a beautiful colour; and takes no longer to cook than the paste; cut the stick into pieces the length of your pie-dish, wash but do not skin it, place a layer of rhubarb, then one of candied peel, and two other layers in the same order; now a tablespoonful of sugar and one of claret. Cover the dish with the paste, mark it round with a fork, set it in the oven, and be sure to watch it carefully. The tart will be done in fifteen minutes. Send a jug of cream to table with the tart."

White Soup With Oysters

"Now this soup must be made from the lean part of a neck of mutton, with about three pounds of knuckle of veal. You remember, Isobel, that stock for soup must always be made on the previous day, so that the fat can be clearly and easily taken from it. As it is sure to be in a jelly (when you have freed it from fat), you may just warm it, and strain carefully, taking care that no sediment passes through the sieve.

"Into a pint of water put one small turnip, one carrot, an onion, a blade of mace, a bundle of parsley, and a stalk of celery; add a pinch of salt. Never put the latter ingredient in liquor containing meat, as it is apt to turn the meat red. It does not matter on this occasion, but, as a rule, it is better to season just before serving. Put the jelly into a clean stewpan, strain in the water from the vegetables. Add a dozen bearded oysters, that have been well rinsed in their own liquor.

"Pull the stewpan back from the fire; slowly and gradually stir in half a gill of cream. If you add a glass of sherry it is a very great improvement.

Send the soup very hot to table with half lemons."

Roast Cod's Head And Shoulders With Cockles

"I think, Isobel, we will have a roast cod's head and shoulders to-day.

"The fish will first require to be well washed and salted, then set it in a dutch oven before the fire; at the end of half an hour, you must strain off any water that has come from it, then strew a little beaten mace, a good pinch of grated nutmeg, and a dash of any good mixed powdered spice, over the head.

"A moment or two afterwards, dredge with flour and baste well with butter; after a time, turn and serve the other side in the same way. When the fish is half cooked, sprinkle it with a few fine crumbs of bread. It takes altogether about two hours' good roasting.

"Make a good melted butter; pound about two ounces of the liver (boiled); mix in a tablespoonful of anchovy sauce, and the yolks of two eggs, well beaten. When it boils, strain into a clean saucepan, throw in half a pint of pickled cockles; add the juice of a lemon, and a wineglassful of sherry; take up the fish, lay on to a hot dish, garnish with parsley and lemon slices.

"Pour the gravy into the tin in which the fish was cooked; stir well till it boils, and then pour into a tureen.

"This is a rich, but very economical dish."