at or dripping; skim them out and put
them into the pan in which the meat is to be braised, then brown the
meat all over, adding more fat if needed (this may be done in a very
hot oven). Put the meat into the pan, on skewers to keep it from
sticking, with the onions around it. Add 1 qt. of boiling water, cover
closely, putting a brick or heavy weight on the cover to keep it down,
and cook in a moderate oven 4 hours, basting occasionally. Turn once
and add more water as it evaporates, so as to have 1 pt. left for
gravy. When tender take up the meat, remove the fat, add more salt and
pepper, and if liked, a little lemon juice or tomato may be added.
Thicken with 2 tbsps. of flour wet in a little cold water. Cook 10
minutes and pour the gravy over the meat. Any tough meat may be cooked
in this way.

HASH.

Take any pieces left of a cold roast, steaks or stews, chop very fine;
take 1 tbsp. butter or dripping, 1 tbsp. of flour, stir together in a
hot frying pan, when brown add 1 cup boiling water; add 1 tbsp.
chopped onion, pepper and salt to taste, let simmer for 10 minutes,
then add the meat, stir until heated thoroughly and serve on toast.

CORNED BEEF OR SAUSAGE HASH.

1 pt. hashed corn beef or sausage.
1 tsp. salt.
1 tbsp. butter or dripping.
1 pt. of hashed potatoes.
1/4 tsp. pepper.
1/2 cup of milk.
(Omit the milk if sausage is used).

Mix the potato and meat, season with the pepper and salt, add the milk
and stir lightly. Put the butter or dripping into a hot frying pan,
when melted put in the hash, spread it lightly and evenly, but do not
stir it. Cover the pan and set where the hash will cook slowly for 10
or 15 minutes. Move over to a hotter part of the stove and let it
remain until a rich, brown crust has formed on the bottom. Fold over
and serve on a hot dish.

MUTTON--BOILED LEG OF MUTTON.

Wipe the leg with a damp towel. Dust a cloth with flour and wrap the
leg up with it. Put it into a kettle of boiling water and simmer
gently 20 minutes to every pound; add salt when the leg is nearly
done. When cooked remove the cloth carefully, garnish with parsley and
serve with caper sauce. Save the liquor in which it was boiled for
broth, stews, etc.

IRISH STEW.

3 lbs. of the neck of mutton.
4 good sized onions.
4 potatoes cut into dice.
2 qts. of water.
Salt and pepper to taste.

Cut the meat into small pieces, cover with the water, which shou