tew down the
trimmings with the bones, well broken, an onion, a bunch of thyme and
parsley, a carrot cut into slices, a few peppercorns, cloves, salt,
and a pint and a half of water or stock. When this is reduced to
little more than three quarters of a pint, strain it, clear it from
the fat, thicken it with a large dessertspoonful of flour or
arrowroot, add salt and pepper, boil the whole for a few minutes, then
lay in the meat and heat it well. Boiled potatoes are sometimes sliced
hot into the hash.

1162. Irish Stew.

Take two pounds of potatoes; peel and slice them; cut rather more than
two pounds of mutton chops, either from the loin or neck; part of the
fat should he taken off; beef, two pounds, six large onions sliced, a
slice of ham, or lean bacon, a spoonful of pepper, and two of salt.
This stew may be done in a stewpan over the fire, or in a baker's
oven, or in a close-covered earthen pot. First put a layer of
potatoes, then a layer of meat and onions, sprinkle the seasoning,
then a layer of potatoes, and again the meat and onions and seasoning;
the top layer should be potatoes, and the vessel should be quite full.
Then put in half a pint of good gravy, and a spoonful of mushroom
ketchup. Let the whole stew for an hour and a half; be very careful it
does not burn.

[SECOND TRIALS OFTEN SUCCEED.]

1163. Palatable Stew.

Cut pieces of salt beef and pork into dice, put them into a stewpan
with six whole peppercorns, two blades of mace, a few cloves, a
teaspoonful of celery-seeds, and a faggot of dried sweet herbs; cover
with water, and stew gently for an hour, then add fragments of
carrots, turnips, parsley, or any other vegetables at hand, with two
sliced onions, and some vinegar to flavour; thicken with flour or
rice, remove the herbs, and pour into the dish with toasted bread, or
freshly baked biscuit, broken small, and serve hot. When they can be
procured, a few potatoes improve it very much.

1164. Ragout of Cold Veal.

Either a neck, loin, or fillet of veal will furnish this excellent
ragout with a very little expense or trouble. Cut the veal into
handsome cutlets; put a piece of butter, or clean dripping, into a
frying pan; as soon as it is hot, flour and fry the veal to a light
brown; take it out, and if you have no gravy ready, put a pint of
boiling water into the frying-pan, gi