Page 65

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                        STEWS.                      65
                  TO FICKLE A TONGUE.
  Rub the tongue over with common salt; and cut a slit in
the root of it, so that the salt may penetrate. Drain the
tongue next day, and then rub it over with two ounces of bay
salt, two ounces of saltpetre, and two ounces of coarse sugar,
all mixed together. This pickle should be poured over
the tongue, with a spoon, every day, as there will not be
sufficient liquor to cover it. It will be ready to dress in
three weeks or a month.
                     TO SALT BEEF.
  For a piece of twenty pounds weight.-Sprinkle the meat
with salt, and let it lie twenty-four hours; then hang it up to
drain. Take one ounce of saltpetre, a quarter of a pound
of very coarse sugar, six ounces of common salt, all finely
powdered, and rub it well into the beef. Rub and turn it
every day.   It will be ready for dressing in ten days,' but
may be kept longer. It should boil very slowly, and when
done, should stand, in the pot, by the fire, half an hour.
                        STEWS.
                 SCO0TCH HOTCH-POTCH.
   TAKE equal quantities of fresh beef and mutton, about
a pound and a half of each, to three pints of water; chop
them finely, and let them simmer gently in a 'stew-pan.
When the meat becomes tender, season it with salt and pep-
per, and add a peck of peas, two pounds of potatoes, two
or three young carrots, and two cauliflowers, a few onions,
and dredge with flour. When the potatoes are done it will
be ready. In the season when vegetables art in greatest