Home cookery

Is made in much the same manner as veal pie, but the rabbit is cut into joints, which are dipped into the seasoning, and then packed into the dish with half a pound of beefsteak, the ham and bacon, forcemeat, and eggs. Pigeon Pie. ij lbs. I oz. Pigeons Beefsteak Butter Hard-boiled eggs Salt 2 teaspoonfuls. Pepper i teaspoonful. Stock. Pastry. Roll the steak as for beefsteak pie. Draw the pigeons and quarter them. Boil the eggs for twelve minutes, then put them into cold water, shell them and slice them. Put the layers of meat in a dish, then pieces of pigeon, placing in each a small piece of butter ; then put in slices of egg, and so on till the dish is full — pigeons being at the top. Nearly fill the dish with stock. Put on the crust as for beefsteak pie. Brush over with egg. Scald the feet of the pigeons in boiling water, then skin them ; put them in the centre of the crust about half an hour before pie is done. Bake in the same manner as beefsteak pie. Fruit Tart. The dish in which a tart is made should not be too shallow, and the fruit should be well heaped up, as it will sink. A small cup should be placed in the centre ; this collects the juice, instead of allowing it to boil out. A small quantity of sugar should be put into the tart, but not too much ; also a little cold water. The quantity of water depends upon the juiciness of the fruit, as rhubarb and very juicy fruit only need one or two teaspoonfuls of water. Cover edge of pie-dish with a layer of crust, then cover entirely with a thin crust. Do not make a hole in it. The time of baking depends upon the size of the tart, the kind of fruit, and the heat of the oven. It should be first put into a hot part of the oven, then when the crust is risen and is a nice colour, it should be removed to a more moderate part to finish baking. Cold Meat Cookery. In re-cooking meat we must remember that, though it may sometimes need long cooking, it never wants quick cooking ; therefore in making hashes and minces the meat must never boil. Rissoles. Cold meat (finely chopped) ^ lb. , Onion ,, J a small one. Parsley ,, | tablespoonful. Catsup J Jellied stock ^ pint. Butter f oz. Flour J oz. Seasoning. Egg. Bread crumbs. Rissoles are generally very badly made ; they are often very hard and uninviting. If properly made they are crisp outside and soft inside, and are excellent if properly flavoured. Melt the butter in a small saucepan, then put in the onion and fry till tender ; stir in the flour and stock, boil well, stirring all the time. Then remove from the fire. i5<^ and at once stir In the catsup, parsley, and meat ; season, and mix well. Spread the mixture on a plate to get cold. When quite cold, make it into small balls, or into oblong shapes like corks (flour the hands to do this, but on no account put any flour into the mixture). Egg and bread-crumb, and fry a nice brown in deep fat (see directions for frying, p. 7). Dish in a pile and garnish with parsley. Potato Pie. . Cold meat J lb. Onion (chopped) i. Parsley (chopped) | tablespoonful. Seasoning to taste. Uncooked potatoes (sliced). Milk.