ich break up for soup; then take the meat, cut into neat
pieces, put it in an earthen crock, a layer of beef, some thin pieces of
pork or bacon, some onions, carrots, and turnips, cut _thin_, or chopped
fine, and sprinkled over the meat; also, some chopped parsley, a little
thyme, and bay leaf, pepper and salt, and a clove to each layer; then
more beef and a little pork, vegetables, and seasoning, as before. When
all your meat is in pour over it, if you have it, a tumbler of hard
cider and one of water, or else two of water, in which put a half gill
of vinegar. If you have no tight-fitting cover to your crock, put a
paste of flour and water over it to keep the steam in. Place the crock
in a slow oven five or six hours, and when it is taken out remove the
crust and skim. Any piece of beef cooked in this way is excellent.

Ox heart is one of the cheapest of dishes, and really remarkably nice,
and it is much used by economical people abroad.

The heart should be soaked in vinegar and water three or four hours,
then cut off the lobes and gristle, and stuff it with fat pork chopped,
bread-crumbs, parsley, thyme, pepper, and salt; then tie it in a cloth
and very slowly simmer it (large end up) for two hours; take it up,
remove the cloth, and flour it, and roast it a nice brown. Lay in the
pan in which it is to be roasted some fat pork to baste it. Any of this
left over is excellent hashed, or, warmed in slices with a rich brown
gravy, cannot be told from game. Another way is to stuff it with sage
and onions. It must always be served _very hot_ with hot plates and on a
very hot dish.

Fore quarter of mutton is another very economical part of meat, if you
get your butcher to cut it so that it may not only be economical, but
really afford a choice joint. Do not then let him hack the shoulder
across, but, before he does a thing to it, get him to take the shoulder
out in a round plate-shaped joint, with knuckle attached; if he does
this well, that is, cuts it close to the bone of the ribs, you will have
a nice joint; then do not have it chopped at all; this should be roasted
in the oven very nicely, and served with onion sauce or stewed onions.
If onions are not liked, mashed turnips are the appropriate vegetable.
This joint, to be enjoyed, must be properly carved, and that is, across
the middle from the edge to the bone, the same as a leg of mutton; and
like the leg, you must learn, as I cannot describe it in words, where
the b