good stock of it; then put all the haggis meat into
the bag, and that broth in it; then sew up the bag; 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 is a receipt from Mrs. MacIver, a celebrated Caledonian
professor of the culinary art, who taught and published a book of
cookery, at Edinburgh, A. D. 1787.

SALT BEEF.

The British fleet, which now commands the main,
Might glorious wreaths of victory obtain,
Would they take time, would they with leisure work,
With care would _salt their beef_, and cure their pork.
There is no dish, but what _our_ cooks have made
And merited a charter by their trade.
KING.

Make a pickle of rock salt and cold water strong enough to bear an egg,
let a little salt remain in the bottom of the tub; two quarts of
molasses and a quarter pound of saltpetre is sufficient for a cwt. of
beef. It is fit for use in ten days. Boil the beef slowly until the
bones come out easily, then wrap it in a towel, and put a heavy weight
on it till cold.

TO PICKLE TONGUES FOR BOILING.

Silence is commendable only
In a _neat's tongue_ dried.
SHAKSPEARE.

Cut off the root, leaving a little of the kernel and fat. Sprinkle some
salt, and let it drain till next day; then for each tongue, mix a large
spoonful of common salt, the same of coarse sugar, and about half as
much of saltpetre; rub it well in, and do so every day. In a week add
another heaped spoonful of salt. If rubbed every day, a tongue will be
ready in a fortnight; but if only turned in the pickle daily, it will
keep four or five weeks without being too salt. Smoke them or plainly
dry them, if you like best. When to be dressed, boil it extremely
tender; allow five hours, and if done sooner, it is easily kept hot. The
longer kept after drying, the higher it will be; if hard, it may require
soaking three or four hours.

ROASTED CALF'S LIVER.

Pray a slice of your _liver_.
GOLDSMITH.

Wash and wipe it, then cut a long hole in it, and stuff it with crumbs
of bread, chopped, an anchovy, a good deal of fat bacon, onion, salt,
pepper, a bit of butter, and an egg; sew the liver up, lard it, wrap it
in a veal caul, and roast it. Serve with good brown gravy and currant
jelly.

SCOTCH COLLO