Chambers's cookery for young housewives

RABBIT — GIBLET — EEL PIE. pour over the stock prepared as above, and the cream. Cover with a thick paste. It will require two hours to bake. RABBIT PIE. 1 rabbit. I lb. bacon. 1 gill stock. Parsley. Pepper. Salt. Skin, clean, and wash the rabbit. Cut it in pieces, and blanch — i.e. put the rabbit into cold water over the fire, let the water boil, and then lift the rabbit into cold water. Season with pepper and salt. Place slices of bacon at the bottom of the pie-dish, lay on the rabbit, and sprinkle the parsley over. Pour on the stock. Cover, and bake for an hour and a half. GIBLET PIE. 3 sets of giblets. i i lb. beef. 1 pint water. I Pepper and salt. Procure goose giblets, and prepare them as directed for making giblet soup. Stew them in water, pepper, and salt, for about an hour. Take the giblets from the liquor, and let them cool. When cold, lay the beef at the bottom of the pie-dish, and the giblets above. Season with pepper and salt. Add a little flour to the liquor, and pour it in. Cover, and bake for about an hour and a half in a moderately hot oven. EEL PIE. 2 eels. 1 oz. flour. Pepper. i pint water. 1 dessert-spoonful parsley. Salt. Skin the eels, cut off their heads, tails, and fins, and clean them. Cut them in pieces, and lay them in the pie-dish, seasoning with pepper and salt. Make a gravy to pour over them, by boiling the heads, tails, and fins in the water, pepper, and salt, for half an hour. Strain, and when cool thicken with flour, and pour it on the eels. Cover, and bake for about an hour. G SIIOnT CRUST — ICINO FOR TARTS — APPLE TART. SHORT CRUST. 1 lb. flour. The yolk of 1 egg. Juice from half a lemon. 0 oz. butter. 2 oz. powdered sugar. Some cold water. This paste is generally preferred to any other for covering fruit tarts, and is considered to be the most easily digested ; the butter and flour are so thoroughly mixed before any moisture is added, that when it is exposed to the heat of the oven, the starch cells of the flour burst, and are absorbed by the melted butter. When the flour is perfectly dry and free from lumps, put it into a basin with the butter, and rub dexterously with the thumb and lingers until they resemble bread crumbs ; do not touch the butter unless covered with the flour, or the heat of the hand will partially melt it and so spoil the pastry. Beat the sugar and egg together, pour them into a hole in the centre of the flour, and then add enough water to mix all to rather a soft paste ; turn it on to a slightly floured board, handling the paste lightly, and as little as possible, and roll it out to the thickness required. ICING FOR TARTS. 1 white of an egg. | 1 oz. castor sugar. After tarts are baked, they are sometimes iced on the top, to improve their appearance. Whip the white of an egg until it is a stiff froth, then mix the sugar lightly with it. Spread some of this on the top of the tart, and then dredge white sifted sugar upon it. Return the tart to the oven for about ten minutes, to dry and become slightly browned. Sift sugar over it again before serving. APPLE TART. 2 lb. apples. I I lb. brown sugar. 4 cloves. | 1 table spoonful water.