Cookery for every household

spinach neatly in the centre of a hot dish, place the rounds of toast at the sides and then the quails on the top with the feet crossed over the spinach in the centre. Serve very hot. 2554. Rabbit Stewed in Milk i a young rabbit. 1 gill new milk. A small bunch of herbs. 1 tea-sp. flour. A small piece of butter. Seasoning. Proceed in exactly the same way as for chicken stewed in milk (Recipe 2542), except that the joints of rabbit, after being well washed, must be blanched — that is, put on in a saucepan with cold water to cover them, brought to the boil, and the water poured away. Then rinse them in fresh cold water, and they are ready for putting into the jar with the milk, &c. This makes the meat a much whiter colour, and takes away some of the strong flavour. Time to cook, 1J to 2 hours. Probable cost, Gd. to 8 d. 2555. Stewed Sweetbread 1 calf’s sweetbread. Cold water. 1 tea-cupful light stock, ltea-sp. chopped parsley 1 tea-sp. cornflour. Seasoning. 1 table-sp. cream or 1 yolk of egg. Choose a very fresh heart sweetbread, throw it into cold water, and let it soak for an hour. Then put it into a saucepan with fresh cold water, bring to the boil, and boil for 3 minutes. Throw the sweetbread again into cold water, pull away from it all skin and fat, and break it in small pieces. This preliminary preparation makes the sweetbread white. When ready, put the prepared pieces into a small stewpan or earthenware casserole, pour in the stock and add any seasoning desired. Simmer very slowly until tender, removing any scum that may rise. Then lift out the pieces of sweetbread and keep them warm. Break the cornflour with a little cold water, and add it to the stock in the pan. Stir until boiling and cook for a few minutes. Add the cream and parsley, cook 2 minutes longer, and then pour this sauce over the sweetbread. If a yolk of egg is used instead of cream, the sauce must not boil after it is added. The dish may be garnished with a few sippets of toast. Note. — Lambs’ sweetbreads may be cooked in the same way ; they will take a shorter time to cook. Time to cook, 1 to l£ hours. Cost uncertain. 2556. Stewed Tripe £ lb. prepared tripe. 1 tea-cupful milk. 1 tea-cupful tripe liquor. 1 dessert-sp. flour. A small piece of butter. Seasoning. Prepare the tripe as directed on p. 223, remove it from the liquid in which it has cooked, and cut it in convenient-sized pieces. Put a piece of butter the size of a walnut into a small stewpan, when melted add the flour and mix until smooth. Add the liquor from the tripe (the liquid in which it was cooked) and the milk, and stir until boiling. Put in the pieces of tripe, and add salt and a little white pepper to taste. Put the lid on the pan and allow the contents to simmer at least a quarter of an hour. Serve very hot, and garnish with some neat pieces of toast. Note. — A little cream added to the above will be found an improvement, and, if preferred, 2 table-spoonfuls fresh tomato puree may be used instead of the milk. Other Meat Dishes In addition to the recipes given above, many of the dishes in the Meat and Poultry sections would be suitable for invalids ; the flavourings can always be modified to suit special requirements. Among other recipes the following might be consulted :