HAM WITH CURRANT JELLY.

Put half a glass of currant jelly, a small bit of butter, and a
little pepper into your sauce-pan ; slice boiled ham very thin,
and when the jelly is hot put in the ham and leave it only long
enough to be heated through. Serve on a hot dish.

IRISH STEW.

Take about two pounds of chops from a loin of mutton, place
them in a stew-pan with alternate layers of sliced potatoes and
layers of chops, and three small onions, and pour in a pint and
a half of cold water ; cover the stew-pan closely, and let it stew
gently until the potatoes are ready to mash, and the greater part
of the gravy is absorbed ; then place it in a dish, and serve it
very hot.

GRAVY FOR A ROAST FOWL.

Boil the neck of the fowl, after having cut it small, in half A
pint of water, with a seasoning of spice or herbs ; let it stew
very softly for an hour and a half. When the bird is just ready
for table, take the gravy from the dripping-pan and drain off the
fat; strain the liquor from the neck into it, mixing them
smoothly ; pass the gravy again through the strainer, heat it,
add seasoning if necessary, and take it hot to table.

MINCEMEAT.

Take seven pounds of currants, well picked and cleaned ; of
finely-chopped beef suet, the lean of a sirloin of beef minced raw,
and finely-chopped apples Kentish golden pippins each three
and a half pounds ; citron, lemon peel, and orange peel, cut fine,
each half a pound ; fine moist sugar, two pounds ; mixed spice,
an ounce ; the rind of four lemons and four Seville oranges ; mix
well, and put in a deep pan. Mix a bottle of brandy and white
wine, and the juice of the lemons and oranges that have been
grated, together in a basin ; pour half over, and press down tight
with the hand, then add the other half and cover closely. Some
families make this one year so as to use it the next. Of course,
the ingredients may be halved or quartered according to the
quantity required.

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