n, add a gill of water and a few drops of vinegar;
give this gravy a boil up on the fire, and pour it over the steaks, etc.

No. 75. STEWED STEAKS.

Fry the steaks brown over a very brisk fire, without allowing them to be
hardly half done, and place them in a saucepan with onions, carrots,
turnips, and celery, all cut in pieces about the size of a pigeon's egg;
season with thyme, pepper, and salt, and two ounces of flour; moisten
with a quart of water, and stir the stew on the fire till it boils, and
then set it by the side of the fire on the hob, to simmer very gently
for an hour and a-half. It will then be ready for dinner.

No. 76. STEWED SAUSAGES.

First, prick your sausages well all over with a fork, and soak them in
very hot water, for two or three minutes, to swell them out; next, roll
them in flour, and fry them brown without overdoing them, as that
renders them dry, and spoils them. When the sausages are done and put on
a plate, fry some slices of bread, and put these on a dish; then put the
sausages on the fried bread, and shake a spoonful of flour in the pan;
add a pennyworth of chopped mixed pickles, a gill of water, and a little
pepper and salt; give this gravy a boil up, and pour it over the
sausages.

No. 77. PIG'S FRY.

A pig's fry consists of the heart, liver, lights, and some of the
chitterlings; these are to be first cut up in slices, then seasoned with
pepper and salt, rolled in a little flour, and fried with some kind of
grease in the frying-pan. As the pieces are fried, place them on their
dish to keep hot before the fire, and when all is done, throw some
chopped onions and sage leaves into the pan, to be fried of a light
colour; add a very little flour, pepper, and salt, a gill of water, and
a few drops of vinegar; boil up this gravy, and pour it over the pig's
fry.

No. 78. BEEFSTEAKS, PLAIN.

When you happen to have a clear fire, the steaks may be cooked on a
gridiron over the fire; the steaks must be turned on the gridiron every
two or three minutes. This precaution assists very much in rendering the
meat more palatable and tender, as it is by this frequent turning over
of the meat while broiling, that the juices are not allowed to run off
in waste, but are re-absorbed by the meat. When the steaks are cooked,
rub them over with a small bit of butter, season with pepper and salt. A
little chopped shalot sprinkled over steaks, imparts an extra relish.

No. 79. MUTTON CHOPS, O