rs are done quite tender, skim off all the
grease, and boil down the liquor to a pint; then add two ounces of
flour, mixed with a gill of milk, some chopped parsley, and one ounce of
butter; stir all together while boiling on the fire for ten minutes, and
pour out into the dish.

No. 71. BAKED SHEEP'S HEADS.

Buy a couple of sheep's heads, get the butcher to split them for you,
place them in an earthen baking-dish, with two ounces of dripping, some
chopped shalots, thyme, bay-leaf, winter savory, pepper and salt, and a
good pinch of allspice; moisten with a quart of cider, or water, strew a
coating of bread-raspings all over the surface of the heads, and bake
them for two hours.

No. 72. SHEEP'S PLUCK.

A sheep's pluck, properly cooked, will furnish a meat dinner enough for
twelve persons, at a very moderate cost. Cut the whole of the pluck,
consisting of the heart, liver, lights, etc., into rather thick slices,
and season them well with pepper, salt, allspice, thyme, and winter
savory; grease the bottom of a baking-dish with two ounces of dripping,
lay a bed of slices of onions upon this, and then place the slices of
pluck, already seasoned, upon the onions; moisten with water enough to
reach half-way up the meat, strew a thick coating of bread-raspings all
over the top, and bake the savoury mess for an hour and a-half.

No. 73. BELGIAN FAGGOTS.

These may be prepared with sheep's pluck, or even with bullock's liver,
and other similar parts of meat; but a pig's pluck is preferable for the
purpose. Chop up the heart, liver, lights, and the fat crow; season well
with pepper, salt, allspice, thyme, sage, and shalots, and divide this
sausage-meat into balls the size of an apple, which must be each secured
in shape with a piece of pig's caul fastened with a wooden twig, or
skewer, and placed in rows in a tin baking-dish, to be baked for about
half an hour in a brisk oven. When the faggots are done, place them on
some well-boiled cabbages, chopped up, in an earthen dish, and having
poured the grease from the faggots over all, set them in the oven to
stew gently for half an hour.

No. 74. FRIED STEAKS AND ONIONS.

Season the steaks with pepper and salt, and when done brown on both
sides, without being overdone, place them in a dish before the fire
while you fry some sliced onions in the fat which remains in the pan; as
soon as the onions are done, and laid upon the steaks, shake a spoonful
of flour in the pa