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Ragout of Duck

(Ireland.) Clean and cut up a fine young duck, fry it in butter or drippings, with an onion, and 2 ounces chopped ham, add 1 ounce flour, stir, and add 1/2 pint of hot water and a tablespoonful of vinegar, some parsley, a little thyme, and a piece of celery. Cover, and cook 1 hour, season, and serve with a border of potato croquettes, or mashed potatoes, browned.

SCOTCH STEW (from a private recipe book.) The border tribes and lairds have been forced, for several centuries, to economize closely, and when they can get a piece of fresh meat, they utilize every scrap most carefully. Poverty has taught them many secrets besides caution and self-control.

Peel and chop 6 small onions, add a pint of cold water, and cook for 1 hour. Strain the water, thicken it with flour and an ounce of butter, add a cupful of gravy, left over from the meat used, and skimmed, a tablespoonful of Worcestershire and another of tomato sauce, some parsley, salt, pepper, and nutmeg. Mix and pour over the cold roast mutton, or turkey, or veal cut into pieces, with 6 boiled and peeled potatoes, and cook for 20 minutes, covered with a thick layer of bread-crumbs.