The Cooking Manual of Practical Directions for Economical Every-Day Cookery

and a saltspoonful of pepper; pour over them any cold gravy you have on hand, or add two or three ounces of drippings; if you have neither of these, water will answer; bake the pudding an hour and a half; serve hot, with bread. CHAPTER XI. CHEAP DISHES WITH MEAT. Those parts of meat which are usually called inferior, and sold at low rates, such as the head, tongue, brains, pluck, tripe, feet, and tail, can be cooked so as to become both nourishing and delicate. They are more generally eaten in Europe than in this country, and they are really worthy of careful preparation; for instance, take the haslet _ragout_, the receipt for which is given further on in this chapter. The author owes this receipt to the fortunate circumstance of one day procuring a calf's liver direct from the slaughter-house, with the heart and lights attached; the liver was to be larded and cooked as directed in receipt No. 53, at a cooking lesson; the _chef_ said, after laying aside the liver, "I will make for myself a dish of what the ladies would not choose," and at the direction of the author he cooked it before the class; the ladies tasted and approved. The nutritive value and flavor of the dishes specified in this chapter are less than those of prime cuts of meat, but properly combined with vegetables and cereals, they completely take the place of those more expensive foods; they should be thoroughly cooked, and well masticated; and can usually be digested with greater ease than the more solid flesh. 190. =Three dishes from a Neck of Mutton.=--PART I.--BARLEY BROTH WITH VEGETABLES.--Trim a neck of mutton into neat cutlets, and reserve them for _part 2_; put the bones and trimmings into three quarts of cold water, boil slowly, and skim thoroughly: add six ounces of barley which has been soaked in cold water over night, a bouquet of sweet herbs, two teaspoonfuls of salt, and one saltspoonful of pepper, and simmer for two hours; strain out one quart of the broth for _part 3_, then