R STEAKS.

Mutton chops, properly speaking, are an expensive affair; but what I
recommend you to buy is, the chump end of the loin of mutton, which is
always to be had much cheaper. This weighs about one pound, at 6_d._,
and would cut into about three, or perhaps four steaks or chops; let
these be broiled in the same manner as recommended for beefsteaks.

No. 80. KIDNEY PUDDING.

Prepare an ox kidney as shown in No. 67, and use this to fill a good
sized pudding basin, which you shall have previously lined with a
dripping or suet crust; cover the meat in by placing a rolled-out piece
of the paste on the top, fasten it by pressing the two edges of the
paste together, tie the pudding up in a cloth, and take care to place
the bottom of the pudding-basin downward in the pot in which it is to be
boiled. It will take about two hours to boil a good sized pudding of
this kind; when you take it out of the pot, be very careful not to run
the fork through the crust, and pay great attention how you handle the
pudding while removing the cloth, so as not to spill or waste the gravy
it contains, as that would go very far towards spoiling the pudding you
have had all the trouble to prepare.

No. 81. HASHED MEATS.

I strongly recommend that you never allow yourselves to be persuaded,
that cold meat dinners are cheap dinners; just the reverse of this
assumption is the fact. And, let me tell you, that those who make the
former assertion, do so only because they know no better, and as an
excuse for their idleness. I am well aware that in your homes it is not
a common every-day occurrence for you to dress a large joint of meat,
from which enough would be left for one or more days' dinner; but still
it may, and does sometimes occur, that you have cold meat at your
disposal, upon which you may exercise your knowledge in domestic
economy. Besides, some of you who are living close to noblemen and
gentlemen's mansions in the country, or otherwise, may perhaps stand a
chance of now and then receiving a donation of this kind. And whenever
you have any cold meat, I advise you to cook it up into stews of the
various kinds described in this work, or else make it into a hash as
follows: First, chop two onions fine, and put them to boil with pepper
and salt and a pint of water, in a saucepan for ten minutes, then throw
in the meat cut in thin slices, mixed with a little flour; boil all
together gently for ten minutes longer, and pour the hash i