of boiling water gradually, stirring
until the sauce is smooth, add three tablespoonfuls of vinegar, season
with one saltspoonful of salt, and half that quantity of pepper; let the
sauce boil up thoroughly for about three minutes, and serve it with the
fish and parsnips. A hard boiled egg chopped and added to the sauce
improves it.

188. =Pickled Mackerel.=--When fresh mackerel or herrings can be bought
cheap, clean enough to fill a two quart deep jar, pack them in it in
layers with a seasoning of a tablespoonful of salt, a teaspoonful of
powdered herbs a saltspoonful each of pepper and allspice, and cover
with vinegar and cold water, in equal parts. Bake about one hour in a
moderate oven. Serve with plain boiled potatoes.

189. =Potato Pudding.=--Wash and peel two quarts of potatoes; peel and
slice about six ounces of onions; skin and bone two bloaters or large
herrings; put all these ingredients in a baking dish in layers seasoning
them with a dessertspoonful of salt 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