nutmeg grated, and two eggs, stirred in without beating; gradually add
three pints of skim-milk, making a smooth batter; add the meat and its
gravy to this batter, put it in a greased baking dish, and bake it
slowly about two hours. Serve it with plain boiled potatoes.

200. =Bacon Roly-Poly.=--Boil a pound and a half of bacon for half an
hour; then slice it thin; peel and slice six apples and the same number
of onions; make a stiff dough of two pounds of flour, a teaspoonful of
salt, and cold water; roll it out half an inch thick; lay the bacon,
apples, and onion all over it, roll it up, tie it tightly in a clean
cloth, and boil it about two hours, in plenty of boiling water. Serve it
with boiled potatoes, or boiled cabbage.

201. =Baked Ox-heart.=--Clean the heart thoroughly; stuff it with the
following forcemeat; one ounce of onion chopped fine, a tablespoonful of
chopped parsley, a saltspoonful of powdered sage or thyme, a teaspoonful
of salt, half a small loaf of bread, and enough warm water to moisten
the bread; mix, stuff the heart with it, and bake it an hour in a good
hot oven, basting it occasionally with the liquor that flows from it,
and when half done seasoning it well with salt and pepper. Serve hot
with plain boiled potatoes, or with potatoes peeled, and baked in the
pan with the heart.

202. =Tripe and Onions.=--Cut two pounds of tripe in pieces two inches
square; peel and slice six large onions and ten potatoes; slice a
quarter of a pound of salt pork or bacon; put the bacon in the bottom of
a pot, with the tripe and vegetables in layers on it, seasoning with a
tablespoonful of salt, a saltspoonful of pepper, and the same of
powdered herbs; mix a pound of flour gradually with a quart and a half
of cold water, pour it over the tripe and vegetables, and boil it gently
for two hours. Serve hot with bread.

203. =Peas and Bacon.=--Cut a quarter of a pound of fat bacon in small
bits, and fry it brown with two ounces of onions sliced; then add four
ounces of split peas, one tablespoonful of salt, one saltspoonful of
pepper, one teaspoonful of sugar, and four quarts of cold water; boil it
until the peas are reduced to a pulp, which will be about three hours;
then stir in sufficient oatmeal to thicken it, and boil slowly twenty
minutes, stirring it occasionally; serve hot; or when cold, slice and
fry it brown.

204. =Pot-au-feu.=--Put into four quarts of cold water one pound of cheap
lean meat, and one p