2 hours,
to get rid of the blood; put it into a saucepan, with sufficient cold
water to cover it, and when it boils, add the vegetables, peeled and
sliced, and the remaining ingredients; before adding the oatmeal, mix it
to a smooth batter with a little of the liquor. Keep stirring till it
boils up; then shut the saucepan closely, and let it stew gently for
1-1/2 or 2 hours. It may be thickened with rice or barley, but oatmeal
is preferable.

_Time_.--1-1/2 or 2 hours. _Average cost_, 8d. each.

_Sufficient_ for 3 persons.

_Seasonable_ at any time.

SINGED SHEEP'S HEAD.--The village of Dudingston, which stands
"within a mile of Edinburgh town," was formerly celebrated for
this ancient and homely Scottish dish. In the summer months,
many opulent citizens used to resort to this place to solace
themselves over singed sheep's heads, boiled or baked. The sheep
fed upon the neighbouring hills were slaughtered at this
village, and the carcases were sent to town; but the heads were
left to be consumed in the place. We are not aware whether the
custom of eating sheep's heads at Dudingston is still kept up by
the good folks of Edinburgh.

TOAD-IN-THE-HOLE (Cold Meat Cookery).

743. INGREDIENTS.--6 oz. of flour, 1 pint of milk, 3 eggs, butter, a few
slices of cold mutton, pepper and salt to taste, 2 kidneys.

_Mode_.--Make a smooth batter of flour, milk, and eggs in the above
proportion; butter a baking-dish, and pour in the batter. Into this
place a few slices of cold mutton, previously well seasoned, and the
kidneys, which should be cut into rather small pieces; bake about 1
hour, or rather longer, and send it to table in the dish it was baked
in. Oysters or mushrooms may be substituted for the kidneys, and will be
found exceedingly good.

_Time_.--Rather more than 1 hour.

_Average cost_, exclusive of the cold meat, 8d.

_Seasonable_ at any time.

BREAST OF LAMB AND GREEN PEAS.

744. INGREDIENTS.--1 breast of lamb, a few slices of bacon, 1/4 pint of
stock No. 105, 1 lemon, 1 onion, 1 bunch of savoury herbs, green peas.

_Mode_.--Remove the skin from a breast of lamb, put it into a saucepan
of boiling water, and let it simmer for 5 minutes. Take it out and lay
it in cold water. Line the bottom of a stewpan with a few thin slices of
bacon; lay the lamb on these; peel the lemon, cut it into slices, and
put these on the meat, to keep it white and make it tender; cover with