Drop in hot lard, and fry a
delicate brown. If the corn is quite young, omit the milk, using as
little flour as possible.
CHEESE OMELET.--Mix to a smooth batter three tablespoonfuls of fine
flour, with half a pint of milk. Beat up well the yolks and whites
of four eggs, a little salt, and a quarter of a pound of grated old
English cheese. Add these to the flour and milk, and whisk all the
ingredients together for half an hour. Put three ounces of butter into
a frying-pan, and when it is boiling pour in the above mixture, fry it
for a few minutes, and then turn it carefully; when it is sufficiently
cooked on the other side, turn it on to a hot dish and serve.
IRISH STEW.--Take a loin of mutton, cut it into chops, season it with
a very little pepper and salt, put it into a saucepan, just cover it
with water, and let it cook half an hour. Boil two dozen of potatoes,
peel and mash them, and stir in a cup of cream while they are hot;
then line a deep dish with the potatoes, and lay in the cooked mutton
chops, and cover them over with the rest of the potatoes; then set it
in the oven to bake. Make some gravy of the broth in which the chops
were cooked. This is a very nice dish.
IRISH STEW.--Cut off the fat of part of a loin of mutton, and cut it
into chops. Pare, wash, and slice very thin some potatoes, two onions,
and two small carrots; season with pepper and salt. Cover with water
in a stew-pan, and stew gently till the meat is tender, and the
potatoes are dissolved in the gravy.
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