Sheep's Haslet Recipe

Peel and slice one quart of onions, (cost five cents;)

wash and slice a sheep's haslet, (cost six cents;) put two ounces of

drippings, (cost two cents,) in the bottom of a dripping pan, strew the

onions upon it, and lay the haslet on them, seasoning it with a

teaspoonful of salt, and one of thyme, savory, allspice, and pepper,

using equal parts of each; add enough water to reach halfway to the top

of the meat, then cover it thickly with the crumbs from half a loaf of

stale bread, and bake all together for one hour and a half, in a

moderate oven. The whole dish will not cost over seventeen cents, and it

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