chops, or two pounds off the neck or loin; two
pounds of potatoes; peel them, and cut them in halves; six onions, or
half a pound of onions; peel and slice them also: first put a layer of
potatoes at the bottom of your stew-pan, then a couple of chops and some
of the onions; then again potatoes, and so on, till the pan is quite
full; a small spoonful of white pepper, and about one and a half of
salt, and three gills of broth or gravy, and two tea-spoonfuls of
mushroom catchup; cover all very close in, so as to prevent the steam
from getting out, and let them stew for an hour and a half on a very
slow fire. A small slice of ham is a great addition to this dish. The
cook will be the best judge when it is done, as a great deal depends on
the fire you have.

N.B. Great care must be taken not to let it burn, and that it does not
do too fast.

_To make an Irish Stew, or Hunter's Pie._

Take part of a neck of mutton, cut it into chops, season it well, put it
into a stew-pan, let it brase for half an hour, take two dozen of
potatoes, boil them, mash them, and season them, butter your mould, and
line it with the potatoes, put in the mutton, bake it for half an hour,
then it will be done, cut a hole in the top, and add some good gravy to
it.

N.B. The above is the contribution of Mr. Morrison, of the Leinster
hotel, Dublin.

_A good Scotch Haggis._--(No. 488*.)

Make the haggis-bag perfectly clean; parboil the draught; boil the liver
very well, so as it will grate; dry the meal before the fire; mince the
draught and a pretty large piece of beef very small; grate about half of
the liver; mince plenty of the suet and some onions small; mix all these
materials very well together, with a handful or two of the dried meal;
spread them on the table, and season them properly with salt and mixed
spices; take any of the scraps of beef that are left from mincing, and
some of the water that boiled the draught, and make about a choppin (_i.
e._ a quart) of good stock of it; then put all the haggis meat into the
bag, and that broth in it; then sew up the bag; but be sure to put out
all the wind before you sew it quite close. If you think the bag is
thin, you may put it in a cloth. If it is a large haggis, it will take
at least two hours boiling.

N.B. The above we copied _verbatim_ from Mrs. MACIVER. a celebrated
Caledonian professor of the culinary art, who taught, and published a
book of cookery, at Edinburgh, A. D. 1787.

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