piece of bacon
on to boil in a pot with two gallons (more or less, according to the
number you have to provide for) of water, when it has boiled up, and has
been well skimmed, add the cabbages, kale, greens, or sprouts, whichever
may be used, well washed and split down, and also some parsnips and
carrots; season with pepper, but _no_ salt, as the bacon will season the
soup sufficiently; and when the whole has boiled together very gently
for about two hours, take up the bacon surrounded with the cabbage,
parsnips, and carrots, leaving a small portion of the vegetables in the
soup, and pour this into a large bowl containing slices of bread; eat
the soup first, and make it a rule that those who eat most soup are
entitled to the largest share of bacon.

No. 14. STEWED LEG OF BEEF.

Four pounds of leg or shin of beef cost about one shilling; cut this
into pieces the size of an egg, and fry them of a brown colour with a
little dripping fat, in a good sized saucepan, then shake in a large
handful of flour, add carrots and onions cut up in pieces the same as
the meat, season with pepper and salt, moisten with water enough to
cover in the whole, stir the stew on the fire till it boils, and then
set it on the hob to continue boiling very gently for about an hour and
a half, and you will then be able to enjoy an excellent dinner.

No. 15. COCKY LEEKY.

I hope that at some odd times you may afford yourselves an old hen or
cock; and when this occurs, this is the way in which I recommend that it
be cooked, viz.:--First pluck, draw, singe off the hairs, and tie the
fowl up in a plump shape; next, put it into a boiling-pot with a gallon
of water, and a pound of Patna rice, a dozen leeks cut in pieces, some
peppercorns and salt to season; boil the whole very gently for three
hours, and divide the fowl to be eaten with the soup, which will prove
not only nourishing but invigorating to the system.

No. 16. ROAST FOWL AND GRAVY.

Let us hope that at Christmas, or some other festive season, you may
have to dress a fowl or turkey for your dinner. On such occasions I
would recommend the following method:--First, draw the fowl, reserving
the gizzard and liver to be tucked under the wings; truss the fowl with
skewers, and tie it to the end of a skein of worsted, which is to be
fastened to a nail stuck in the chimney-piece, so that the fowl may
dangle rather close to the fire, in order to roast it. Baste the fowl,
while it is being