China Chilo

Mince a pound of raw mutton with a little of its fat, add two onions and a lettuce sliced, a pint of green pease,-half a gill of water, three ounces of clarified butter, season with white pepper and salt, and simmer gently in a stewpan closely covered, for two hours : serve in the middle of a dish of plain boiled rice.

N. B. When the rice is boiled, pour it into a colander, let it remain till all the water is run off, and lightly shake it into the dish, so that every grain may appear separated from the rest.

Calf's Liver, Bacon, Eggs, And Herbs

Take two large handfuls of green parsley, one of green onions, and chop them together very small; clean and drain a good quantity of spinage, and having put it into a stewpan, sprinkle it in layers with the chopped onions and parsley : add a little butter, white pepper, and salt; let the whole stew very gently ; and when done, serve in the middle of the dish, with fried liver, bacon, and eggs alternately.

Haddocks And Whitings, To Dry And Dress

Choose the largest, and having taken out the gills, eyes, and entrails, remove the blood from the back bone : wipe dry, and put salt into the eyes and bellies; lay them on a board for a night, hang them up in the chimney corner, and in three days they will be fit to dress in the following manner : take off the skin, rub them over with yolk of egg. strew grated bread over them, put them into a Dutch oven, baste with butter, and serve with egg sauce.

Pig's Harslet

Wash and dry some liver, pig's sweetbreads, and fat and lean pieces of meat, trimmed from the chine, or hams ; season with white pepper, salt, sage, and an onion, shred fine; mix all together, and having sewed them in the pig's caul, roast by a string before the fire : serve with gravy made from the bones, onion, sweet herbs, etc.

Herrings To Dry And Dress

Clean and lay them in salt and a little saltpetre for one night: run a stick through their eyes, and let its ends rest upon the sides of a wide cask, into which you have previously put some sawdust; on the sawdust drop a red-hot heater, and let the herrings be thus smoked twenty-four hours; they are best dressed in the following manner : pour over them a sufficient quantity of boiling table beer, in which let them soak for half an hour : drain them dry, put them on a toast-ingfork before the fire till they are hot through, and serve with egg sauce, or butter and mustard.

Holch Patch

Take a knuckle of veal, and a scrag of mutton, put them into a saucepan with three pints of water, four large onions fried, a piece of butter rolled in flour, a quart of pease, two lettuces, and four whole onions; season with white pepper and salt, and stew gently till perfectly tender.

Or take bones of any sort, add to them the vegetables as above, and when they have stewed an hour and a half, take out the bones, and add some fried mutton, lamb, or beefsteaks fried : let these stew gently half an hour, and serve.