Allied cookery

put in a pan 3 tablespoons of lard ; when it is hot add 3 lbs. of sauerkraut. Place a piece of ribs of pork or a small turkey in the pan and bake in the oven until the meat is cooked. 48 Allied Cookery RIBS OF PORK IN CASSEROLE Uynveche (Serbian) 3fry 3 sliced onions in i tablespoon of lard. Mix this with I lb. of rice. Remove the seeds and cut in halves 3 green peppers. Add these to the rice; also 3 or 4 sliced tomatoes and 2 potatoes sliced. Place this rice mixture in a casserole and put on top a piece of ribs of pork of about 2 lbs. Pour in water enough to well cover the rice. Bake in the oven. SALMIS DE LAPIN (French) Cut up your rabbit into neat pieces, removing as much of the bone as possible. Have an iron saucepan ready, in which you have put a good quarter of a pound of fat bacon. Put in your pieces of rabbit, which you fry until they become a nice golden brown, and which the French call dore; just before they are this colour add 2 tablespoonsful of rimi, or of cognac, according to taste, also 2 echalotes cut up into very small pieces, which you must see do not bum. For the Gravy. — Take the trimmings of the rabbit, the head, and liver, and pound them all up Allied CooKery 49 in a mortar. When poimded, add a heaping spoonful of flour and pound it in. Now measure out a pint and a half of white ordinary wine (hock), to which you will add a good breakfastcupful of good bouillon, or gravy. Into this put what you have already pounded up and mix it in, then pass it all through a sieve (passoire). When ready pour it over the pieces of rabbit, now that they are become of a golden colour, and let it simmer with them in a covered saucepan by the side of the fire for a good two hours and more, so as to have it very tender. Salt and pepper to taste. Bouquet garni — ^which means thyme, and if one likes the flavour, a leaf of bay laurel — but for the latter just to let it be in an instant only, as it has such a strong flavour. Many prefer just the thyme, which is more delicate. Half an hour before the rabbit is cooked, add a good spoonful of vinegar' ; two, should the vinegar not be strong. Add a piece of butter of the size of a walnut whilst it is simmering or stewing by the side of the fire. SHEEP'S HEAD (Scotch) Choose a nice sheep's head, get it slightly singed, then have it sawn up the middle, steep it all night ' The vinegar is quite optional. 50 Allied CooKery with a little soda in the water, then clean it thoroughly, take out the brains, put on with cold water, slowly bring to boil, and boil slowly for three hours. Boil the brains in a cloth for a quarter of an hour, then mince small, make a white sauce, stir in the minced brains, lay the head flat on a dish and pour sauce over. Decorate with a few small bits of parsley. MACARONI PIE (Italian) ZChree-quarters lb. of cold beef, or mutton, }4 an onion, 3 or 4 tomatoes, yi lb. of macaroni, bread-crumbs, grated cheese, stock, salt, pepper, nutmeg.