ng cooked. Prepare some stuffing as
follows:--Chop six onions and twelve sage leaves fine, fry these with a
bit of butter, pepper, and salt, for five minutes; then add six ounces
of bread soaked in water; stir all together on the fire for five
minutes, and use this stuffing to fill up a hole or pocket, which you
will make by running the point of a knife down between the rind and the
flesh of the joint of pork; secure this by sewing it up, or else fasten
it securely in with a small wooden skewer or twig. The joint of pork, so
far prepared, must then be placed upon a trivet in a baking-dish
containing plenty of peeled potatoes, and, if possible, a few apples for
the children; add half a pint of water, pepper and salt, and if the
joint happens to be a leg, it will require about two hours to bake it.

No. 87. BUBBLE AND SQUEAK.

When you happen to have some cold boiled salt beef, cut this up in
slices; fry it on both sides, and dish it up round some cabbages or any
dressed vegetables ready to hand, which must be chopped up, seasoned
with pepper and salt, and fried.

No. 88. JUGGED HARE.

It does sometimes happen that when you are living in the country, in the
neighbourhood of considerate gentlefolks who possess game preserves,
that they now and then make presents of a hare and a few rabbits to the
poor cottagers in their vicinity. And when you are so fortunate as to
have a hare given to you, this is the way to cook it:--First, cut the
hare up into pieces of equal size, then cut up a pound of bacon into
small squares, and fry these in a saucepan for five minutes; next, add
the pieces of hare, and, stirring them round in the pot with a spoon,
fry them brown; add a good handful of flour, some pepper and allspice,
carrots and onions, and a sprig of winter savory; moisten the stew with
nearly three pints of water, and stir it all together on the fire till
it boils, and then set it on the hob to continue gently simmering for
about an hour and a-half or two hours; the jugged hare will then be
ready for dinner.

No. 89. BOILED BACON AND CABBAGES.

Put a piece of bacon in a pot capable of containing two gallons; let it
boil up, and skim it well; then put in some well-washed split cabbages,
a few carrots and parsnips also split, and a few peppercorns; when the
whole has boiled gently for about an hour and a-half, throw in a dozen
peeled potatoes, and by the time that these are done, the dinner will be
ready. And this is