wine or brandy (if you like it,) and let it stew fifteen minutes. Lay
the baked head in a dish and put the hash around it, and lay force meat
balls or brain cakes round the edge of the dish.


Bacon Fraise.

Cut streaked bacon in small thin slices, make a batter of a pint of
milk, two eggs, and two large spoonsful of flour; some salt and pepper;
put some lard or dripping in a frying-pan, and when it is hot pour in
half of the batter, and strew the bacon over it; then pour on the
remainder of the batter; let it fry gently, and be careful in turning,
that the bacon does not come to the pan.


Irish Stew.

Take five thick mutton chops, or two pounds of 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
onions, then again potatoes, and so on till the pan is quite full;
season with pepper and salt, and three gills of broth or gravy, and two
tea-spoonsful of mushroom catsup; cover it very close to prevent the
escape of steam, and stew on a slow fire for an hour and a half; a slice
of ham is an addition. Great care should be taken not to let it brown.


To Brown Flour for Gravy, &c.