little ketchup and a gill of water; toss the saucepan about on the fire
while the pieces of rabbit boil for about ten minutes, and then pour the
whole into a proper sized basin lined with a suet or dripping crust; let
the pudding be covered in with some of the paste, put into a
baking-dish half full of hot water, and placed in the oven, to bake for
an hour and a-half.

No. 67. STEWED OX KIDNEY.

Cut up the kidney in thin slices, fry them brown with a bit of butter or
fat in a frying-pan, over a brisk fire, season with chopped parsley,
shalot, pepper and salt, shake in a good table-spoonful of flour, add a
few drops of vinegar, and nearly half a pint of water; stir the whole on
the fire, while it boils, very gently, for a quarter of an hour; this,
with a dish of well-boiled or baked potatoes, will produce a cheap and
excellent dinner sufficient for six persons.

No. 68. BAKED BULLOCK'S HEART.

Wash and wipe the heart, cut it into four pieces, season these with
pepper and salt, chopped thyme, and bay-leaves, add about two ounces of
dripping, eight onions cut in slices, and four parsnips cut also in
slices; let all this be placed in an earthen pot, with a pint of water,
and the lid being put on, set the stew in the oven to bake for two
hours.

No. 69. BULLOCK'S HEART STUFFED.

Chop fine four onions and twelve sage-leaves; put these into a saucepan
with a bit of fat or butter, and fry them for a few minutes on the fire;
then add eight ounces of crumb of bread, soaked in milk or water, pepper
and salt; stir this stuffing on the fire for a few minutes, add one egg,
put the stuffing inside the bullock's heart, place a round of greased
paper on the stuffing, and fasten it on with four wooden twigs. Next,
put the stuffed heart upon an iron trivet in a baking dish, containing
peeled potatoes, two ounces of dripping or butter, and half a pint of
water; season well with pepper and salt, and while baking let the heart
be frequently basted with the fat from the dish. In case you have no
oven, send it to the baker's.

No. 70. STEWED SHEEP'S TROTTERS.

Sheep's trotters are sold ready cleaned and very cheap at all tripe
shops. When about to cook them, by way of a treat, for supper, or
otherwise, let them be put on in two quarts of water and milk, seasoned
with peppercorns, salt, a good sprig of thyme, and a wine-glassful of
vinegar, and set them to boil very gently on the fire for three hours,
at least. When the trotte