About two pounds of the neck of mutton, four onions, six large
potatoes, salt, pepper, three pints of water and two table-spoonfuls
of flour. Cut the mutton in handsome pieces. Put about half the fat in
the stew-pan, with the onions, and stir for eight or ten minutes over
a hot fire; then put in the meat, which sprinkle with the flour, salt
and pepper. Stir ten minutes, and add the water, boiling. Set for one
hour where it will simmer; then add the potatoes, peeled, and cut in
quarters. Simmer an hour longer, and serve. You can cook dumplings
with this dish, if you choose. They are a great addition to all kinds
of stews and ragouts.


Toad in the Hole.

This is an English dish, and a good one, despite the unpleasant name.
One pound of round steak, one pint of milk, one cupful of flour, one
egg, and salt and pepper. Cut the steak into dice. Beat the egg very
light; add milk to it, and then half a teaspoonful of salt. Pour upon
the flour, gradually, beating very light and smooth. Butter a two-
quart dish, and in it put the meat. Season well, and pour over it the
batter. Bake an hour in a moderate oven. Serve hot. This dish can be
made with mutton and lamb in place of steak.


Scotch Roll.

Remove the tough skin from about five pounds of the flank of beef. A
portion of the meat will be found thicker than the rest. With a sharp
knife, cut a thin layer from the thick part, and lay upon the thin.