nd of meat make a good Irish stew. Let the meat
be cut in pieces the size of an egg, well rubbed all over with pepper
and salt, and placed in a good-sized pot or saucepan; add peeled onions
in the proportion of six to the pound of meat, and enough water just to
cover in the whole. Next, set the stew on the fire to boil very gently
for an hour and a-half, then add such quantity of peeled and split
potatoes as you may think will suffice for the number of persons about
to dine off the stew, and put the whole back on the fire to boil briskly
until the potatoes are thoroughly done soft; the Irish stew will then be
ready to eat.

No. 118. FISH SOUP.

Cod-fish cuttings, Dutch plaice, skate, dabs, haddocks, cod's-heads,
cod's-tails, or any fresh-water fish you may happen to catch when
fishing, conger eels cut in slices, and almost any kind of fish which
may come within reach of your means, are all more or less fit for making
a good mess of soup for a meal. First, chop fine some onions, and put
them into a pot with enough water to furnish about half a pint for each
person to be provided for, and set this on the fire to boil for ten
minutes; then add your pieces of fish, of about four ounces each; season
with thyme, pepper, and salt, and boil the soup for about fifteen
minutes longer, when it will be ready for dinner. Some well-boiled
potatoes will prove a welcome addition to this soup.

_Note._--This kind of fish soup will prove the more advantageous near
the sea-coast, where inferior kinds of fish are always very cheap.

No. 119. SOUSED MACKEREL.

When mackerel are to be bought at six for a shilling, this kind of fish
forms a cheap dinner. On such occasions, the mackerel must be placed
heads and tails in an earthen dish or pan, seasoned with chopped onions,
black pepper, a pinch of allspice, and salt; add sufficient vinegar and
water in equal proportions to cover the fish. Bake in your own oven, if
you possess one, or send them to the baker's.

_Note._--Herrings, sprats, or any other cheap fish, are soused in the
same manner.

No. 120. A DINNER OF RED HERRINGS.

The cheaper sort of red herrings are always too salty, and unpleasantly
strong-flavoured, and are therefore an indifferent kind of food, unless
due precaution is taken to soak them in water for an hour before they
are cooked. First, soak the red herrings in water for an hour; wipe, and
split them down the back; toast or broil them on both sides for two or