Allied cookery

Cut 5 onions very fine, and yi lb. of lean salt pork, in thin slices. Put these into a deep pot to cook until the onions are a golden brown. Add 2 lbs. of lamb or mutton cut in pieces, add salt, pepper, and 3 pimentos; just cover the meat with water and cook gently about an hour, then add Yo cup of rice; cover tightly and let it stew 20 minutes more. BAKED EGGS (Bonhomme) put in a basin 2 dessert-spoonfuls of flour, a pinch of salt (or sugar if preferred) ; break into it 6 whole eggs; beat them up with a pint of milk. Pour this into a buttered dish, bake in a moderate oven. When the eggs have acquired a good colour serve directly. If this dish has been flavoured with salt send grated Parmesan or Gruyere cheese to table with it. TRIPE (Tripe a la Poulette) Cut in filets or small squares 2 lbs. of tripe well boiled. Chop i onion finely; put it in a stew-pan Allied Cookery 43 with lyi ozs. of butter; colour lightly; mix in a good dessert-spoonful of flour; moisten with stock and half a glass of white wine to make a thin sauce ; season with salt, pepper, and nutmeg. Add the tripe; cook for an hour; the sauce must be reduced one-half. At the moment of serving thicken the ragout with two yolks of eggs mixed with the juice of a lemon, i oz. of fresh butter, and chopped parsley. Garnish the tripe on the dish with six croutons of bread cut in shape of half a heart and fried in butter. TRIPE (Italian) ^wo pounds of tripe well cooked; cut in thin strips, put them in a stew-pan with 2 ozs. of butter, 3 ozs. of chopped mushrooms, salt, pepper, half a tumblerful of good gravy or stock; cover, and let all cook until the liquid is entirely reduced. Spread upon a fireproof dish that has been well buttered, a layer of tripe, a layer of tomato sauce rather thick; sprinkle each layer with grated cheese; finish with the tomato. Sprinkle the top with grated cheese and bread-crumbs, then pour over a little butter melted to oil. Put the dish in the oven for fifteen minutes. 44 Allied CooKery TIMBALE OF PARTRIDGES (French) fIDince the raw flesh of two partridges, season, cut some truffles in small squares, ornament with them a buttered timbale-mould, half fill it with the farce, make a hollow in the centre of it allowing the farce to cover the sides of the mould to the top. Have ready a small ragout of partridges, with slices of f oie gras or truffles ; the sauce should be thick, pour it into the empty centre of the mould, cover the whole with the remainder of the farce, then with a buttered paper. Poach the timbale in a covered bain-marie for thirty minutes in boiling water. Turn it upon a dish and pour Madeira sauce round. STEWED HARE (Belgian) Hf ter having emptied the hare put aside the liver, carefully separated from the gall, and the blood in a basin; add to it a few drops of vinegar to prevent it curdling. Cut the hare into pieces of mediimi size; warm 3 ozs. of butter in a stew-pan, add to it >i lb. of lean bacon cut in dice, colour them in the butter, add 3 ozs. of flour, make it all into a brown thickening, and put in the pieces of hare ; moisten with a bottle of red wine and a quart Allied Cookery 45