Middle class cookery book

Butter a piece of kitchen paper and fold the fowl in it. Put the fowl into a saucepan, and cover it well with boiling water; add one teaspoonful of salt; boil slowly for an hour, or an hour and a half, according to the age of the fowl. Take it from the pan without pricking it with a fork ; remove the paper ; let the fowl stand for a minute or two ; place it on a dish, and cover with egg sauce, or white sauce, or parsley and butter (see “Sauces,” pp. 124-127). Serve with boiled pork or bacon. Roast Duck 1 Duck 3 Largo Onions 7 or 8 Sago Loaves 3 oz. Bread Crumbs 14 „ Butter 1 Teaspoonful Pepper \ Teaspoon ful Salt Parboil the onions ; scald the sage leaves ; chop them 86 MIDDLE CLASS COOKERY BOOK PART II both fine ; add the butter, bread crumbs, pepper, and salt. Mix all together, stuff the duck with the mixture, and roast before a bright fire for three-quarters of an hour, or one hour, according to size. Baste well with good dripping. Less time is required for ducklings. Boil the giblets for gravy. Sew up the opening in the duck after the stuffing is put in. Serve with apple sauce. Stuff the goose with the same stuffing as for roast duck, increasing the quantity according to the size of the bii'd. Roast before a bright fire for an hour and a quarter, or longer, according to the size of the bird. A very large goose will require nearly two hours to cook. The giblets may be used for gravy, or made into a pie, or stewed. Serve with apple sauce. Clean the giblets thoroughly ; wash them ; put them into a stewpan with the onion, herbs, pepper, and salt ; add the water (a little more than a pint may be required) ; let the giblets stew gently for an hour and a half. Cut the steak in pieces ; make a crust of rough puff paste. Take the giblets from the pan ; let them cool ; strain the gravy. Lay pieces of the steak in a pie dish ; put a layer of giblets on them, then more steak, and so on till the dish is full ; pour in the gravy ; cover with the crust ; and bake for one hour. Boiled Rabbit See that the rabbit is thoroughly clean ; wipe it in- side and out with a damp cloth. But it into a saucepan Roast G-oose Giblets 1 lb. Steak 1 Onion 1 Pint Water G-iblet Pie Bunch of Sweet Herbs J Teaspoonful Whole Black Pepper Is Teaspoonful Salt CHAP. V POULTRY 87 of hot water, sufficient to cover it thoroughly ; add a little salt ; let it boil gently for half an hour if the rabbit is small, or longer, according to the size. A large rabbit will take an hour. Remove any scum that rises on the water. Serve with onion sauce poured over the rabbit, or parsley and butter (see “ Sauces,” pp. 124, 125). Baked Rabbit Rabbit | Forcemeat, p. 81 Stuff the rabbit with the forcemeat ; sew it well up ; put it into a baking tin with some good dripping or butter. Bake for three-quarters of an hour. Serve with thickened gravy; the same as directed for “ Yeal Cutlets,” p. 83. Ragout of Rabbit Rabbit 2 Onions 4 Rashers of Fat Bacon \ Carrot J; Turnip 3 Cloves 1 oz. Flour 8 or 10 Peppercorns J Pint Water or Stock 2 Sprigs of Parsley and Thyme