_To make a Puchero_, put from two to six pounds of beef into a stew-pan, adding a quart of water for every pound of meat. Place the saucepan on a moderate fire, which should be gradually increased in force so that the scum may be carefully removed, which should be done as it rises to the surface until no more of it appears. The saucepan is then to be left on a fire, kept uniformly moderate, for the space of four hours. When it has boiled two hours, put into it three carrots of moderate size, two turnips, four leeks, and a parsnep, each cut in half, a handful of parsley, more or less, a roasted onion pierced with two or three cloves, and a good proportion of salt. Warm water must be occasionally added, according as the soup evaporates. The above, with the addition of a whole fowl, or even the half of a chicken only, the giblets of a turkey, or a bone of roast lamb, makes an excellent dish in the class of plain cooking. There should be put in this dish some garvanzos soaked in warm water the previous night, and put into the saucepan as soon as the soup begins to get warm. A piece of ham or bacon, or a piece of the Spanish sausage, should be put in at the same time as the vegetables. _A Scotch haggis._ Take the large stomach of a sheep. After being nicely cleaned, put it to soak in cold water for a night. Boil the pluck of a sheep till it becomes very tender; mince it small, together with a large portion of suet, and season with white pepper, salt, and a little onion shred small; add a quart of the liquor in which the pluck was boiled, and as much oatmeal, previously browned before the fire, as will make the mixture as thick as batter. The ingredients are then put into the stomach, which must be firmly sewed, to keep out the water; and, after boiling for three hours, it is served up in a deep dish. Though the pluck is here mentioned generally, we must observe that neither the liver, nor what is called the cat's-piece or spleen, is to be used. When the haggis comes to table a portion of the skin where it is sewed is taken up with a fork, and a hole is made by cutting the skin all round it. If the haggis has been properly made the gravy will spurt out to a great height the moment the skin is pierced.