nch pieces,
put them into a sauce-pan with one ounce each of butter, salt pork
sliced, onion chopped, one dessertspoonful of salt, and half a
saltspoonful of black pepper; two bay leaves, two sprigs of parsley and
one of thyme, tied in a bouquet, one ounce of flour, one gill of
vinegar, half a pint of cold gravy or cold water, and six potatoes
peeled and cut in dice; stew all these ingredients gently together for
two hours, and serve as you would a stew, with a tablespoonful of
chopped parsley sprinkled over the top.

196. =Cock-a-leeky.=--Pluck, singe, and draw a cheap fowl, as directed in
receipt No. ----; break the breast bone down with a rolling-pin, tie the
fowl in a plump shape, put it into a sauce-pan with four quarts of cold
water, one pound of rice, first washed in cold water, a tablespoonful of
salt, half a saltspoonful of pepper, and a bunch of leeks weighing about
a pound, cut in two-inch pieces. Boil all gently for three hours,
stirring occasionally to prevent the rice burning; serve the fowl on one
dish with a tablespoonful of parsley chopped and sprinkled over it, and
the rice and broth in a soup tureen or deep dish.

197. =Italian Cheese.=--Chop a pig's pluck, and two pounds of scraps or
trimmings of fresh pork, season this forcemeat to taste with the spice
salt of mixed spices and sweet herbs named in Chapter first; put it into
an earthen jar with a lid, seal the lid with a paste made of flour and
water, and oiled upon the surface to prevent cracking; put the jar in a
moderate oven, and bake the cheese three hours, slowly. This dish is
eaten cold with bread, in place of butter, and makes a hearty meal.

198. =Gammon Dumpling.=--Make a plain paste of two pounds of flour, one
dessertspoonful of salt, half a pound of finely chopped suet or scraps,
and sufficient cold water to mix it to a stiff dough; roll this out
about half an inch thick, spread over it about two pounds of any cheap
cut of bacon or ham, finely chopped, roll up the dumpling as you would a
roly-poly pudding, tie it tightly in a clean cloth, and boil it in
boiling water, or boiling pot-liquor, for about three hours. Serve it
hot, with plain boiled potatoes.

199. =Toad-in-the-Hole.=--Cut two pounds of the cheapest parts of any good
meat into small pieces, roll them in flour, pepper, and salt, and fry
them brown in two ounces of drippings; meantime prepare a batter as
follows; mix one pound of flour, one heaping teaspoonful of salt, half a