15
inch thick. Fry them of a fine brown. Then add the onions, and brown them too. The pan may be covered after the steaks are browned, which will render them more juicy. The onions should he parboiled and shred before being put into the pan. After the meat has been removed into a hot dish placed by the fire, pour into the stewpan a little water and salt to form the gravy. Allow it to boil, remove the onions to the dish holding the steak, and pour the gravy over both.
VEAL CUTLET.
Is prepared in a similar manner. No onions. A little flour is added to the gravy. The cutlet is sprinkled with flour before being put into the stewpan. A small bit of fried bacon is a great improvement.
IRISH STEW.
Take some thin pieces of beef or mutton chops; season them with salt and allspice. Peel, and parboil, a quantity of potatoes and six onions. Lay some shred suet at the bottom of the stew-pan. Slice in an alternate layer of potatoes, meat, and onions; and let the top be covered with potatoes. It must stove very slowly, and the pan must be closely and constantly covered.
STOVE POTATOES.
Put an English pint of water, and from two to three dozen peeled potatoes, into a stew-pan. Add a large spoonful of dripping or butter, with a few onions. Sprinkle on pepper and salt. This is a cheap, pleasant dish, and eats well with cold meat.
THE SCOTCH HAGGIS.
All national dishes are good; and the reason of
