Common-Sense Papers on Cookery

be cut into rather thin chops, and the short bones at the end of the neck should, of course, be all cut into separate pieces. Again pepper and salt the meat, and cover it over with a thin layer of sliced potato and onion. The whole should be packed rather close—_i.e._ very little space should be left between the pieces, so that a very little water added will be sufficient to fill up the stew-pan, so that the top layer is moistened. Add this quantity of water, so as to avoid leaving any of the potato or onion uncovered. Next cover over the stew-pan, seeing that the lid fits close; place something heavy, such as a four-pound weight, on the lid to keep it down, and allow the whole to simmer gently for about three hours. Be careful, however, not to let it _boil_, as that is apt to render the meat hard. Also on no account take off the lid during the stewing process, as by so doing you let out the flavour. It will be readily seen how exceedingly economical this dish is, as absolutely nothing is lost, as the liquor is eaten as well as the potato and onion. In roasting a joint some of the flavour necessarily goes up the chimney, and in boiling a joint some goes into the water in which the joint is boiled. Irish stew is, however, one of the few dishes in which there is absolutely no waste whatever. One very seasonable, and at the same time delicious, sauce for winter is celery sauce; and in country houses where celery is grown in the garden, and can be had in abundance, a little should always be served with boiled turkey or boiled fowls. First of all, cut up about six heads of celery and put them into boiling water, and allow them to boil for about ten minutes; strain them off, and throw them into cold water, and then drain and dry the pieces; next place them in a stew-pan, with about two ounces of butter and a little grated nutmeg,