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having browned some dripping in a sauce-pan, put them to it, and beat them well with a spoon, to prevent them going into lumps, till they are nearly ready
POTTED HEAD.
Clean an ox head thoroughly, as before directed; oil till tender, and cut into small square pieces. Strain the gravy, after seasoning it highly with mixed pepper and salt. Return the meat cut small, and the gravy, into a clean sauce-pan. Boil for some time, and pour it into shapes or basins, When cold, turn it out.
SCOTCH WHITE PUDDINGS.
Mince good beef suet, but not too finely, and mix with an equal quantity of well toasted oatmeal, Season with plenty of pepper and salt. Finely shred onions may be added, if thought an improvement.
Provide skins thoroughly cleaned and dried, and cut them of equal lengths. Stuff them with the ingredients, and sew the ends. Boil the puddings for an hour, pricking them as they swell in the pot, to let out the air. They will keep for months in bran or oatmeal. When to be used, warm them through in hot water, toast them, and serve hot.
SWEET WHITE PUDDINGS.
Take one pound of beef suet finely minced, one of bread crumbs, and half a pound of currants, or apples cut extremely small. Season the mixture with sugar and nutmeg. Prepare as above. They don't keep long.
TO STEW AND FRY TRIPE.
Clean well in cold water, and scald till it gets
