And I do vow and protest that the above passage has caused much more smacking of lips than the most expensive, savoury _menu_ ever thought out. True, sparrowgrass and new potatoes, and any peas but dried or tinned ones are not as a rule at their best in the same season as tripe; but why not dried peas, and old potatoes, and rice, and curry powder, and onions--Charles Dickens forgot the onions--with, maybe, a modicum of old ale added, for "body"--in this stew, on a cold day at Sandown or Kempton? _Toujours_ Irish stew, like _toujours_ mother-in-law, is apt to pall upon the palate; especially if not fresh made. And frost occasionally interferes with the best-laid plans of a race-course caterer. "I don't mind a postponed meeting," once observed one of the "readiest" of bookmakers; "but what I cannot stand is postponed Irish stew." Than a good bowl of _Scotch Broth_, what could be more grateful, or less expensive? Shin of beef, pearl barley, cabbages, leeks, turnips, carrots, dried peas (of course soaked overnight), and water--"all working up together in one delicious gravy." Also _Hotch Potch_. With the addition of cutlets from the best end of a neck of mutton, the same recipe as the above will serve for this dish, which it must be remembered should be more of a "stodge" than a broth. There are more ways than one of making a "hot-pot." The recipe given above would hardly suit the views of any caterer who wishes to make a living for himself; but it can be done on the cheap. The old lady whose dying husband was ordered by the doctor oysters and champagne, procured whelks and ginger beer for the patient, instead, on the score of economy. Then why not make your hot-pot with mussels instead of oysters? Or why add any sort of mollusc? In the certain knowledge that these be invaluable hints to race-course caterers, I offer them with all consideration and respect.