SPANISH METHOD OF DRESSING GIBLETS.
Take the entrails of fat full grown fowls, empty them of their contents—open them with a sharp knife, scrape off the inner coat; wash them clean, and put them on to boil with the liver, gizzard, and other giblets; add salt, pepper, and chopped onion—when quite tender, set them by to cool; put some nice dripping or butter in a pan, when it boils put the giblets, add salt, fry them a nice brown; when nearly done, break six eggs in a bowl, beat them a little, pour them over the giblets, stir them for a few minutes, and serve them up.
PASTE FOR MEAT DUMPLINS.
Chop half a pound of suet very fine—add one and a quarter pound of flour, and a little salt—mix it up with half a pint of milk, knead it till it looks light; take a bowl of proper size, rub the inside with butter, roll out the paste and lay it in; parboil beef steaks, mutton-chops, or any kind of meat you like; season it and lay it in the bowl—fill it with rich gravy, close the paste over the top—get a very thick cloth that will keep out the water; wet and flour it, place it over the top of the bowl—gather it at bottom and tie it very securely; the water must boil when you put it in—when done, dip the top in cold water for a moment, that the cloth may not stick to the paste; untie and take it off carefully—put a dish on the bowl and turn it over—if properly made, it will come out without breaking; have gravy in a boat to eat with it.
