, &c. The shin of beef makes an excellent stock.

1225. Brown Gravy.

Three onions sliced, and fried in butter to a nice brown; toast a
large thin slice of bread until quite hard and of a deep brown. Take
these, with any piece of meat, bone, &c., and some herbs, and set them
on the fire, with water according to judgment, and stew down until a
rich and thick gravy is produced. Season, strain, and keep cool.

1226. Goose or Duck Stuffing.

Chop very fine about two ounces of onion, of _green_ sage leaves about
an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter
about as big as a walnut, &c., the yolk and white of an egg, and a
little pepper and salt; some add to this a minced apple.

[STRIVE TO LEARN FROM ALL THINGS.]

1227. Bacon.

Bacon is an extravagant article in housekeeping; there is often twice
as much dressed as need be; when it is sent to table as an
accompaniment to boiled poultry or veal, a pound and a half is plenty
for a dozen people, A good German sausage is a very economical
substitute for bacon; or fried pork sausage.

1228. Culinary Economy.

The English, generally speaking, are very deficient in the practice of
culinary economy; a French family would live well on what is often
wasted in an English kitchen: the bones, dripping, pot-liquor, remains
of fish, vegetables, &c., which are too often consigned to the
grease-pot or the dust-heap, especially where pigs or fowls are not
kept, might, by a very trifling degree of management on the part of
the cook, or mistress of a family, be converted into sources of daily
support and comfort, at least to some poor pensioner or other, at an
expense that even the miser could scarcely grudge.

1229. Calf's Head Pie.

Boil the head an hour and a half, or rather more. After dining from
it, cut the remaining meat off in slices. Boil the bones in a little
of the liquor for three hours; then strain it off, let it remain till
next day, and then take off the fat.

_To make the Pie._--Boil two eggs for five minutes; let them get cold,
then lay them in slices at the bottom of a pie-dish, and put alternate
layers of meat and jelly, with pepper and chopped lemon also
alternately, till the dish is full; cover with a crust and bake it.
Next day turn the pie out upside down.

1230. Sea Pie.

Make a thick pudding crust, line a dish