Middle class cookery book

Cut the rabbit into neat pieces ; put three of the rashers into a stewpan ; let them fry ; mix a little pepper and salt with the flour, and roll the pieces of rabbit lightly in it. Take the bacon from the pan ; fry the rabbit a nice brown, in the bacon fat, turning the pieces that each side may be coloured ; cut one onion into slices, and fry it in the fat. Mix 1 oz. of flour with a little water to a smooth paste ; take the rabbit from the pan ; pour away the fat ; put in the flour and water ; stir till it boils, adding gradually the | pint of water or stock. When the mixture is thick, put the pieces of rabbit into the pan with the rest of the vegetables, cut in slices, the parsley and thyme tied together, the peppercorns, cloves, and the uncooked slice of bacon cut into dice. Cover the pan ; let all stew gently for an hour and a half. Put the rabbit in the middle of a dish ; pour the 88 MIDDLE CLASS COOKERY BOOK PART II gravy round ; take out the herbs before serving. A tablespoonful of Worcester sauce can be added to the flour and water if liked. Stewed Rabbit 1 Rabbit 2 Large Onions 5 Cloves Rind of £ Lemon 8 or 10 Peppercorns A Few Forcemeat Balls Cut the rabbit into joints; skin and scald the onions; stick the cloves into one of the onions ; peel the lemon very thin. Put the rabbit into a stewpan with the onions, lemon peel, and peppercorns ; pour in sufficient water to cover the rabbit ; let it stew slowly for three- quarters of an hour or an hour. About a quarter of an hour before the meat is cooked, drop in a few force- meat balls (see “Forcemeat,” p. 81). Take the meat from the pan ; put aside to keep hot ; remove the onions from the gravy ; thicken it with b oz. of butter rubbed into | oz. of flour ; let it boil ; put the rabbit neatly on a dish ; pour the gravy over ; put the balls round. Roast Turkey Stuff the turkey with the forcemeat given for fillet of veal, increasing the quantity if necessary. Make the stuffing into a large ball ; press it into the breast of the turkey through the opening at the neck ; when the forcemeat is in, fasten the skin of the neck to the back of the turkey, making the breast look as plump as possible. Fasten a piece of buttered paper over the breast ; roast before a bright fire for one hour and a half for a small bird, two hours for a moderate-sized one. Baste frequently while roasting; about twenty minutes before the bird is ready take off the paper flour the turkey lightly ; let the breast take a good brown colour. Serve with fried sausages round the dish, chap, vi BREAKFAST DISHES AND ENTREES 89 and bread sauce in a tureen ; garnish the dish with slices of lemon. Put a little good gravy in the dish with the bird, and send the rest to table in a tureen. Boiled Turkey- Stuff the turkey with the forcemeat for roast turkey ; cook in the same manner as directed for boiled fowl, using a floured cloth instead of kitchen paper. Let it simmer gently for an hour and a half, or longer, accord- ing to the size. Serve with white, or oyster, or celery, or parsley sauce, according to taste ; pour a little sauce over the turkey, and serve the rest in a tureen (see “Sauces,” pp. 124-131). Boiled ham or tongue is usually sent to table with boiled turkey. CHAPTER VX BREAKFAST DISHES AND ENTRIES Sardines Scalloped J Tin Sardines 1 oz. Butter i „ Flour 1 Gill Milk