Clean a sheep's paunch or stomach, washing it thoroughly in several waters. Soak it in salted water and let it remain for several hours. Turn it inside out and scald it in a basin of boiling water. Scrape it well, taking care not to cut it or make any thin slices in it, as they might burst in cooking, and place it in cold water until wanted for use. Clean a sheep's pluck, and let the blood ooze out of the liver and heart by pricking them all over with a large needle. Put the liver and lights into a saucepan of water, and boil for fifteen minutes, change the water and boil for fifty minutes longer, add the balance of the pluck, and boil for another half-hour, making about an hour and a half in all. Remove any part of the skin that may be discolored, take out the liver, cut it in halves, grate one-half of it, and mince the other half with the remainder of the pluck. Mince one pound of beef suet and two onions and mix them in with one tablespoonful of salt, one breakfast cupful of well dried oatmeal, one-half tablespoonful of pepper, a little grated nutmeg and some cayenne, also a little lemon juice and one breakfast cupful of gravy. When they are thoroughly incorporated put the mixture into the paunch, sew it up, leave room for swelling in cooking, plunge it into a saucepan of boiling water, boil up, place it at the side of the fire and let it simmer gently for about three hours, pricking it a little when first cooking to let the air escape and thus preventing its bursting. As soon as it is taken out of the saucepan it must be placed on a dish and served. Sufficient gravy will be found inside as soon as it is cut without adding any more to it. A little beef may also be used in the mixture, though it is not considered an improvement. If a lamb's paunch is used, as is sometimes the case, great care must be taken to see that all the thin places are well sewed up. A calf's paunch may also be used, but the sheep's is best

Imitation Haggis

(1). Mix mashed potatoes with an equal quantity of cold cooked beef, cut up small, place this in a baking dish with a little butter on the top, sprinkle over pepper and salt and bake in a brisk oven until done.

(2). Mince any beef or mutton, being sure to have plenty of fat, and then mix with it half the quantity of coarse oatmeal well browned before a clear fire; add a few minced onions and a small quantity of pepper and salt, put the mixture into a pie dish, place it in the oven, bake half an hour, and serve.

Mutton Haricot

Remove the fat from the chops of a loin of mutton, put them into a fryingpan with two onions cut in slices, and fry until the meat is a light brown, put a little flour into a breakfast cupful of gravy to thicken it, pour it over the meat and cook slowly for about forty-five minutes. In the meantime put two carrots, two turnips, and a small head of celery into a saucepan of water and partly boil them; cut the vegetables in slices, add them to the pan with the meat and stew gently for twenty minutes longer; add two tablespoonfuls of mushroom catsup and one wineglassful of sherry wine, boil up quickly, pour it on to a dish, and serve.