Herrings Baked

Gut, wash, and drain the herrings without wiping them ; rub them over with saltpetre, and let them lie all night on a board. Having put them into an earthen pan, sprinkle them over with pondered allspice, black pepper, and salt; cover them over with equal parts of vinegar and table beer, adding two whole onions with two cloves in each, and a few bay-leaves: cover the pan with paper, and having tied it down, bake them in a slow oven.

Sprats Baked

Sprats are done in the same manner as herrings, but they do not require gutting.

Beef Steaks Stewed

Fry the steaks of a nice brown, with an onion sliced ; pour on them half a pint of table beer, half a pint of water, a spoonful of vinegar, a spoonful of ketchup, pepper and salt: let them stew in the pan very gently for half an hour; take up the steaks, and having thickened the gravy with a bit of butter rolled in flour, strain over the steaks.

Irish Stew

Cut a piece of-the best end of a neck of mutton into thin chops; pare a sufficient quantity of unboiled potatoes, and cut them also into thin slices ; shred four large onions, and take a stewpan, on the bottom of which lay a row of clean skewers, on these place a layer of steaks seasoned with pepper and salt, then a layer of sliced potatoes and shred onions, and so alternately till the whole is put in; add a pint of boiling water, and stew gently for an hour.

Alamode Beef

Take either of the following pieces of beef, thick flank, shoulder-of-mutton piece, clod, veiny piece; and take a deep tin pot that will rather more than hold the beef, cover the bottom with clean skewers, and put upon them four large onions fried a nice brown ; put in the beef, sprinkling- it with powdered allspice, four cloves powdered, black pepper and salt; add one turnip, two heads of celery and three carrots, all cut small; fill up the pot with one part of table beer and two parts of water, cover it very close, and let it stew gently ten hours.

Potatoe Salad

The potatoes being boiled and skinned, cut them into thin slices, and pour over them the sauce usually eaten with common salads, adding a little essence of anchovy, or anchovy liquor.

Soup For The Poor

Take one pound of lean beef cut into small pieces, half a pint of split pease, two ounces of rice or Scotch barley, four potatoes pared and sliced, two onions cut in quarters, pepper and salt to the palate: put these into a stone jar with nine pints of water, and bake for three hours.

Or, take the skimmings of the pot in which meat of any kind is boiled; to this add a sufficient quantity of the liquor, together with half a pint of split pease, two onions shred small, two leeks washed and cut, turnips, carrots, and sweet herbs ; let the whole boil half an hour, and add four onions shred small, and fried in dripping or fat of any kind: let them simmer half an hour, and put into each jug or bowl some slices of. cold potatoes previously fried, pouring the soup over them.