CALF'S LIVER AND BACON

Ingredients --: 2 or 3 lbs. liver . bacon , salt and pepper to taste , a small piece of butter , flour , 2 tablespoonfuls of lemon juice , half pint of water

Mode --: Divide the liver into thin slices , and cut nearly as many slices of bacon as their are of liver ; fry the bacon and put that on a hot dish before the fire , fry the liver in the fat which comes from the bacon , afterseasoning it with salt and pepper and dredging over it a little flour , turn the liver occasionally to prevent it's burning , and when done , lay it round the dish with a piece of bacon between each , pour away the bacon fat put in a small piece of butter , dredge with a little flour , add the lemon juice and water , give one boil , and pour in tthe middle of the dish, garnish with slices of cut lemon or forcemeat balls

Time --: according to thickness of slices , 5 to 10 minutes       Cost --: 10 d.

                                                         SHEEP'S HAGGIS

Ingredients --: The large stomach bag of a sheep , 1 of the smaller bags known as the king's hhood , sheep's pluck ( lights , liver , and heeart ) 1/2 lb. beef suet , 2 small teacupsful  oatmeal , salt and pepper

Mode --: Wash the bags thoroughly in cold water , then plunge them into boiling water and scrape , taking especial care not to injure the larrger bag , which must also be allowed to soak in cold water with a handful of salt , all night , wash the pluck and boil , do not remove the windpipe , but let the end of it hang over the edge of the pot , that tthe impurities may pass out , the smaller bag should be boiled in the same pot , and both will be done in about 1 1/2 hours , when cold , cut away the windpipe and trim off any pieces of skin or gristle , grare 1/4 of the liver only , mince the heart , lights , and small bag very small with half a pound of beef suet , mix these and the grated liver with the oatmeal , previously dried before the fire ; add a half a pint of beef gravy , or same quantity of the liquor in which the pluck was boiled , salt and black pepper siir all together  , now take the large bag(thoroughly cleaned) , and put the mince into it , let it be little more than half filled , sew up the bag with needle and thread ; put it into a pot of boiling water, with a plate placed beneath to prevent it sticking prick the bag occasionally as it swells , to allow the air to escape , if a bag appears thin tie a cloth outside  ,  serve on a napkin on a dish without garnish or gravy

Time --: 4 1/2 hours , 3 for the sewn up haggis the rest to boil the pluck   Cost --: 3 s.

                                                            BUBBLE AND SQUEAK

Ingredients --: a few thin slices thin boiled beef , buttter , cabbage , 1 sliced onion , salt and pepper to taste

Mode --: Fry the slices of beef gently in a little butter care not to dry them up , lay them on a flat dish , and cover with ffried cabbage , sprouts or green savoys ,,  these should be boiled till tender , welll drained , minced , and placed , till quite hot , in a frying pan with butter , a sliced onion , and seasoning of salt and pepper , when the onion is done it is ready to serve

Time 30 minutes   Cost --: 3 d.

                                                       TOAD IN A HOLE

Ingredients --: 1 1/2 lb. rumproast steak , 1 sheep's kidney , salt and pepper to taste , Forr the Battter: 3 eggs , 1 pint milk , tabelspoonful flour , 1/2 saltspoonful salt

Mode --: Cut the steak and kidney into convenient sized pieces , and put into a pie dish with a good seasoning of salt and pepper ; mix the flour with a small quantity of milk , to pevent its being lumpy ; add the remainder and the 3 eggs , well beaten ; put in the salt stir for abouutt 5 minutes , and pour it over the steak , place it in a tolerably brisk ovven and bake for 1 1/2 hours

Time --: 1 1/2 hours     Cost --: 2 s. 6 d.